17 Jan Veggie Medley
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 4 small parsnips
- 1/2 cup frozen corn kernels (canned corn works too)
- 1 Tbsp extra virgin olive oil
- 1/4 tsp Celtic sea salt
- 1 medium zucchini
- 2 cups fresh spinach
Ingredients
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Instructions
- Peel the parsnips and cut them into ¼ inch thick pieces.
- Put the parsnips, corn, oil, and salt in a medium sized skillet and heat on medium with the lid on. Stir every 5 minutes until the parsnips are softening, approximately 15 minutes.
- Meanwhile, cut the zucchini into quarters lengthwise and then into ½ inch thick pieces. Chop the spinach and set it aside.
- After the parsnips and corn have been cooking for approximately 15 minutes, add the zucchini to the skillet. Keep the lid on. Cook for 10 minutes.
- Add the spinach and stir. Cook for an additional 5 minutes with the lid off until the vegetables are the desired softness.
Recipe Notes
Serving Suggestions:
- Serve with winter spiced chicken (ETP recipe) or fall turkey (ETP recipe).
- Serve with a fried egg.