Quick And Easy Parsnips And Sun-dried Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
|
Colorful and tasty side dish from Chatelaine. Ingredients:
ingredients |
1 lb bag parsnips, about 12 small parsnips |
3 sun-dried tomatoes packed in oil |
1 green onion, thinly sliced |
1 tbsp oil from sun-dried tomatoes or olive oil |
1/4 tsp each dried basil or oregano leaves, salt and ground black pepper |
Directions:
1. Peel parsnips.
2. Cut larger ones in half lengthwise.
3. Place in a large saucepan.
4. Cover with water.
5. Bring to a boil over medium-high heat, then reduce heat to medium-low.
6. Simmer until parsnips are tender, about 8 minutes.
7. Meanwhile, finely chop tomatoes. Drain parsnips and place in a bowl. Gently toss with tomatoes, oil, onion and seasonings.
8. Arrange on a platter.
9. Make ahead
10. Peel parsnips just before cooking as they brown quickly. Prepare tomatoes and onion. Wrap and refrigerate up to 2 days. Continue with recipe.
|
|