experiencelifemag.com Print › | Back › Sauteed Carrots & Parsnips Serves four September 2008 1 tbs. olive oil 2 medium carrots, peeled and cut into 1-inch dice 2 medium parsnips, peeled and cut into 1-inch dice 2 scallions, chopped 1 tsp. dried oregano 1/2-cup reduced-sodium chicken broth Salt and freshly ground black pepper to taste Heat the oil in a large skillet over medium-high heat. Add the carrots, parsnips and scallions, and cook, stirring, for two minutes. Add the oregano and cook for one minute, until fragrant. Add the broth and simmer until it is absorbed and the vegetables are fork-tender, about another three minutes. Season with salt and pepper, and serve. Recipe excerpted from Robin to the Rescue: Quick & Simple Recipes for Delicious Home Cooking by Robin Miller (Taunton Press, 2008).

Sauteed Carrots & Parsnips

Serves four

1 tbs. olive oil
2 medium carrots, peeled and cut into 1-inch dice
2 medium parsnips, peeled and cut into 1-inch dice
2 scallions, chopped
1 tsp. dried oregano
1/2-cup reduced-sodium chicken broth
Salt and freshly ground black pepper to taste

Heat the oil in a large skillet over medium-high heat. Add the carrots, parsnips and scallions, and cook, stirring, for two minutes. Add the oregano and cook for one minute, until fragrant. Add the broth and simmer until it is absorbed and the vegetables are fork-tender, about another three minutes. Season with salt and pepper, and serve.

Recipe excerpted from Robin to the Rescue: Quick & Simple Recipes for Delicious Home Cooking by Robin Miller (Taunton Press, 2008).

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