Moroccan-Spiced Parsnips
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Serves 4 (serving size: about 1/2 cup)
ByJulia Levy
September 2017
Earthy cumin and lemony coriander counter and complement parsnips' sweet edge. Serve with roasted lamb, pot roast, or seared steaks.
Ingredients
- 2 cups peeled parsnips, cut diagonally into 1/2-in. pieces
- 3 tablespoons water
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3/8 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 ounce crumbled feta cheese
Nutritional Information
- Calories 101
- Fat 5g
- Satfat 2g
- Unsatfat 3g
- Protein 2g
- Carbohydrate 13g
- Fiber 4g
- Sodium 253mg
- Calcium 7% DV
- Potassium 7% DV
- Sugars 4g
- Added sugars g
How to Make It
Step 1
Combine parsnips and water in a nonstick skillet over medium-high; bring to a simmer. Cover, and cook 2 minutes or until water evaporates.
Step 2
Uncover; stir in olive oil, cumin, coriander, salt, and paprika. Cook 3 minutes or until parsnips are browned and tender. Remove from heat; stir in lemon juice and parsley. Sprinkle with feta cheese.
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