Publix Kitchen | Root-veggie remix | River City Live
Complete your meal with fresh salad kit, dinner rolls, and pumpkin pie for dessert.
These sides are the perfect complement to a roasted turkey, ham, pork roast, or beef roast.
Recipe: Sautéed Parsnips and Carrots
Total Time - 40 minutes (Makes 8 servings)
1 lb fresh carrots
1 lb fresh parsnips
3/4 cup pitted dates, coarsely chopped
2 tablespoons fresh oregano, coarsely chopped
1 lemon, for juice
2 tablespoons olive oil
6 cloves fresh garlic
1 cup water
3 teaspoons reduced-sodium chicken (or vegetable) base
2 tablespoons seasoned butter (3 butter pats)
1. Preheat large, nonstick sauté pan on medium 2–3 minutes. Peel carrots and parsnips; chop both into 1-inch pieces. Chop dates and oregano. Squeeze lemon for juice (2 tablespoons).
2. Place oil in pan, then add parsnips, carrots, and garlic; cook 18–20 minutes, stirring occasionally, or until vegetables are lightly browned and beginning to soften.
3. Stir in water, chicken base, oregano, dates, and butter until combined. Cook 10–12 more minutes, stirring occasionally, or until most of liquid has evaporated and vegetables are desired tenderness. Stir in lemon juice. Serve.
CALORIES (per 1/8 recipe) 160kcal; FAT 6g; SAT FAT 1.5g; TRANS FAT 0g; CHOL 5mg; SODIUM 40mg; CARB 28g; FIBER 5g; SUGARS 13g; PROTEIN 2g; CALC 4%; IRON 6%
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