Braised Carrots and Parsnips
Yields: Makes 6 servings (serving size: 1 1/3 cups veggies)
Prep Time time: 15 minutes
Cook Time time: 40 minutes
Ingredients
1/4 olive oil
1 large red onion, diced
4 cloves garlic, smashed
1 paprika
1/2 coriander seed
2 salt, plus more to taste
8 medium carrots, peeled and cut in large chunks on the bias
8 medium parsnips, peeled, woody core removed and cut in large chunks
1 large handful parsley leaves, finely chopped
1/3 low-fat plain yogurt
1/4 black pepper
Nutrition
calories 280
fat 10.2g
saturated fat 1.6g
monounsaturated fat 6.9g
polyunsaturated fat 1.3g
protein 5g
carbohydrate 46g
fiber 10g
cholesterol 1mg
iron 2mg
sodium 283mg
calcium 142mg
Directions
Bring to a simmer and cook until carrots are tender (20 minutes). Remove veggies with slotted spoon; keep cooking liquid until thick and slightly reduced (about 10 minutes more). Season with pepper to taste; return veggies to broth.