Veggie Medley

Name: Veggie Medley
Prep time: 15 min
Cook time: 30 min
Yield: 3
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

Natasha

5 years ago

Veggie Medley

Course Side Dish, Snack

Diet Anti-candida, Dairy Free, Eggless, Gluten Free, Lactose Free, Nightshade Free, Nut Free, Paleo, Rice Free, Soy Free, Sugar Free, Vegan, Vegetarian

Cook Method Stove Top

Prep and Cook Time 45 Minutes Total, Quick Cook, Quick Prep

Servings 3

Prep Time 15 minutes

Cook Time 30 minutes

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

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.