PARSNIP AND CARROT DICE

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Parsnip and Carrot Dice image

From the Best of Gourmet, 1987...a heavenly combination of sweet root vegetables with a dash of cream and mustard. You will be able to practice your knife skills prepping this dish!

Provided by Geema

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 small onion, minced
2 tablespoons unsalted butter
6 carrots, peeled and cut into 1/4-inch dice
6 medium parsnips, peeled and cut into 1/4-inch dice
1/2 cup chicken broth
2 teaspoons Dijon mustard
2 tablespoons heavy cream
2 tablespoons fresh parsley leaves, minced

Steps:

  • In a large saucepan, cook the onion in the butter over moderately low heat, stirring until it is just softened.
  • Add the carrots, parsnips and season to taste.
  • Stir the vegetables to coat them with the butter.
  • Add the broth, bring the liquid to a simmer and cook the vegetables, covered, over moderate heat for 5-7 minutes or until they are just tender -- not mushy.
  • In a small bowl stir together the mustard and the cream and stir this into the vegetables along with parsley and salt and pepper to taste.

Nutrition Facts : Calories 85.7, Fat 6, SaturatedFat 3.6, Cholesterol 17, Sodium 126.8, Carbohydrate 7.3, Fiber 2, Sugar 3.5, Protein 1.4

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