Spiced Carrots and Parsnips
Prep and Cook Time
40 – 50
40 – 50
extra virgin olive oil
(lactose free if needed)
orange blossom water
fresh mint leaves
Toast the coriander and cumin seeds over medium low heat, approximately 5 minutes. Stir every 1 – 2 minutes. Let the spices cool.
Separate the cardamom seeds from the pods.
Grind the cardamom seeds and toasted spices using a spice grinder or a mortar and pestle.
Peel the carrots and parsnips. Cut them into 1 inch long pieces with a diagonal cut.
In a sauté pan, stir together the carrots, parsnips, oil, ground spices, salt, and cayenne pepper. Cover with a lid, and heat on medium for 5 minutes. Stir. Cook for another 5 minutes.
Add the water to the pan. Stir. Cover again. Cook for 20 – 25 minutes until the vegetables are tender. Stir occasionally.
In a small bowl, stir together the yogurt and orange blossom water. Stir the seasoned yogurt into the vegetables.
Transfer to a serving dish.
Coarsely chop the mint. Sprinkle it on top of the vegetables.
Serve with Whole Roasted Chicken (ETP recipe).
Serve with salmon.