in Recipes

Carrot and parsnip vegetables

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Ingredients for 2 servings:

  • 300 g carrot(s)
  • 300 g parsnip(s)
  • 2 tbsp butter
  • salt and pepper
  • 1 tbsp parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

as a side dish or vegetarian main meal

Peel the carrots and parsnips and cut into wide strips. Blanch in boiling salted water for about 6 minutes, then drain. Heat butter in a pan and gently fry the vegetables over medium heat until lightly browned. Season with salt and pepper and sprinkle with chopped parsley. Serve with crispy potato wedges or rice. Suitable as a side dish to meat dishes or as a vegetarian main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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