A delightful gluten-free, eggs-free and nuts-free side dish of stirfried carrots, parsnips and onions glazed with sweet honey for a truly scrumptious experience.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free |
️Allergens: not vegan | soy | lactose |
⏱ 38 mins – easy
🍽 7 servings – 100 kcal per serving
| Serving
180g |
Fat
2g |
Sat. fat
1g |
Sodium
313mg |
| Carbs
20g |
Fibers
5g |
Sugars
7g |
Proteins
1g |
INGREDIENTS
- 1 cup vegetable broth
- 1 lb carrots
- 1 lb parsnips
- 1 tbsp unsalted butter
- 1 tsp honey
- 1 onion
- ½ tsp salt
- ½ tsp black pepper
TOOLS
- 1 peeler
- 1 knife
- 1 pot
- 1 bowl
- 1 skillet
- 1 wooden spoon
STEPS
Peel carrots with a peeler.
Cut the carrots into sticks.
Peel parsnips with a peeler.
Cut the parsnips into thin sticks, then slice an onion.
Boil vegetable broth in a pot for 2 minutes. Stir in carrots and parsnips with a wooden spoon. Cook for 15 minutes to get cooked carrot and parsnips, then turn off the heat.
Transfer cooked carrots and parsnips to a bowl.
Heat unsalted butter in a skillet. Add onions and stir with a wooden spoon. Cook for 5 minutes, then add honey and stir for 2 minutes. Add cooked carrot and parsnips, then stir for 2 minutes. Let the veggies cook on low heat for 2 more minutes. Turn off the heat, season with salt and black pepper.
It’s ready to be served !
