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Sautéed Parsnips and Carrots

Sautéed Parsnips and Carrots
Servings:
8
Total Time:
40 minutes

Ingredients

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 garlic-herb butter

Steps

  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 the liquid has evaporated and vegetables are desired tenderness. Stir in lemon juice. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 160kcal; FAT 6.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 5mg; SODIUM 40mg; CARB 28g; FIBER 5.00g; SUGARS 13g; PROTEIN 2g; CALC 4%; VIT A 0%; VIT C 0%; IRON 6%

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