Saturday, April 24, 2021

Carrots and Parsnips with Moroccan Spices

I've been loving Purple Carrot lately. Their recipes use ingredients I don't often use, and I really love how they make my meals taste just a little different. I subscribed to their delivery service and have found both their meals and recipes delightfully delicious. I mention this because the following recipe was part of one of their meals, though of course I just had to make a few little changes! No surprise there! 


2 carrots
2 parsnips
1 tsp olive oil
1 tsp butter
1 Tbs. chopped fresh mint leaves
1 Tbs. harissa sauce (more or less depending on your taste)
1 tsp butter
1 tsp lemon juice
1 grind or pinch of sea salt


Peel the carrots and parsnips, cut them once crosswise, then cut them lengthwise into planks. Pour the olive oil and one teaspoon of the butter into a skillet over medium heat. Add the parsnips to the skillet and cook for about 3 or 4 minutes. Lower the temperature if the vegetables begin to brown too quickly. Add the carrots and continue to cook for another 3 or 4 minutes until the vegetables are tender and beginning to brown in places. Add the mint leaves, harissa sauce, the remaining teaspoon of butter, the lemon juice, salt, and stir to combine.

Serves 2 

Stealthy Cooking Tip: Harissa sauce can be hot or mild, so use as much as your taste buds like. You can determine this by tasting a bite with a small amount, adding more until it's just right. Jars can usually be found at most grocery stores. 

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