Carrot and Parsnip Coins Recipe

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This quick-cooking medley features two naturally sweet vegetables, making it a kids' favorite.
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Servings:
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Ingredients
  • 1 pound carrots
  • 1 pound parsnips
  • 3 tablespoons butter, or half butter and half oil
  • 2 tablespoons chopped fresh parsley or cilantro (optional)
  • salt and pepper
Container: large skillet
Directions
PREP
10 mins
COOK
15 mins
READY IN
25 mins
  • Trim off any green tops from carrots and parsnips. Peel and cut cross-wise into round "coins", about 1/8 inch thick. (Thicker is ok, but will take longer to cook).
  • Melt butter in large skillet over medium-high heat. Add vegetables and stir to coat with butter. Cook, stirring occasionally, but leave pieces in contact with bottom of pan long enough to brown a little. Cook until tender, about 10-15 minutes. Salt and pepper lightly.
  • Put into serving dish and sprinkle with parsley or cilantro, if using. Serve warm.
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