By Sharon123 on March 14, 2006
Photo by White Rose Child
Photo by White Rose Child
"Parsnips and carrots with lemon, garlic, fennel and cinnamon! A must try! Adapted from Better Homes & Gardens magazine."
Serving Size: 1 (146 g)
Servings Per Recipe: 10
"Loved this! I'd never tried parsnips before, so this was a wonderful way to introduce a new veggie into my diet. I needed to make this a truly "make-ahead" dish, so I followed the method that Bergy shared in her review, but otherwise made as directed for the most part; I used the coriander but had to do without the cilantro (had none), and used dried ornage peel instead of the fresh lemon peel. In spite of boiling the parsnips a little too long, this came out *just* right... GREAT flavors! As it was baking in my oven, my roomie couldn't get over how wonderful it smelled. I had NO leftovers, even though I made the full recipe and there were only 5 of us at dinner. :) Thanks for sharing!"
"As past reviewers have said, the blend of flavors in this dish is fantastic. I used regular carrots, quartered, and sprinkled each serving with coarse salt. Delish. But whaddya mean, ten servings- as a side dish we got six out of it! This is a keeper!"
"What a nice blend of flavors! Went very well with a roast goose for Christmas dinner. I overcooked the parsnips in step one, but they were still tasty!"
"These were really good, I enjoyed them alot. I like the blend of lemon juice and peel with the spices. I used two large garlic cloves instead of five, but I wished I had put another one in there."
"5 star all the way! The combination of herbs, spices and lemon combined with the natural flavor of the carrots & parsnip is wonderful. I followed the ingredients exactly however I cooked the recipe differently. I made it a true do ahead recipe. I cooked the carrots & parsnips and arranged them in a baking dish - mixed the Olive oil, fennel seeds, coriander, cinnamon & garlic then spread this mixture over the veggies.covered the dish with foil and refrigerated it until 45 minutes before dinner. I mixed the cilantro, lemon peel & lemon juice & extra 1 tbsp oil together-covered and set it aside. I did all of this in the morning , . Popped it in a 350 oven, foil covered. Baked for 30 minutes, removed the foil and sprinkled the coriander mixture over the veggies - back into the oven for apprx 15 minutes 6" from the broiler and the vegetables browned nicely. Love this dish thanks Sharon123 for posting Hope you don't mind that I cooked it a little differently"
"If you love parsnips and baby carrots, chances are that they've never tasted as good as this. Fabulous blend of flavours: fabulous recipe! Thanks for sharing it! We enjoyed this with Sharon123's Cashew Mushroom Loaf Recipe #153611. "