The title is pan-roasted carrots and parsnips, but you can see from the photo that I added a tad bit more oil in the pan. So, the first time I made this dish, it was more like fried, instead of pan-roasted. However, this vegetables still turned out very well. Very delicious.
It’s the second time I prepared parsnips. I liked it. I appreciated the combination of the carrots and parsnips. I also liked the way the paprika enhanced the taste. I didn’t have "smoked" paprika and used what I had on hand "regular" paprika. I think it tasted just fine.
I’ve made the pan-roasted carrots and parsnips, several more times. Of course, I’ve used less oil. It’s been perfect!
Pan-Roasted Carrots and Parsnips with Smoked Paprika
as seen on lattes and leggings
2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 medium carrots, peeled and thinly sliced lengthwise
2 medium parsnips, peeled and thinly sliced lengthwise
kosher salt and freshly ground black pepper
1 tablespoon poppy seeds
1 tablespoon smoked paprika (such as Safinter)
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
In a cast iron skillet or large saute pan, heat the olive oil over medium heat. Add the carrots and parsnips. Season with salt and pepper and stir to coat the veggies in the oil and butter. Add the poppy seeds and saute for about 7 to 9 minutes, stirring occasionally until veggies cook down and parsnips turn golden. (Add more olive oil if the veggies start to brown too quickly). Add the paprika and stir to coat the veggies. Add the vinegar and cook for 2 to 3 minutes until evaporated and veggies are tender. Remove the skillet from the heat. Season with salt and pepper to taste. Sprinkle with parsley and serve
Passing through Harlem, going further uptown.
You get a nice scenic view riding above ground.
Have a wonderful new week, everyone!
The other day, I posted about the Quinoa Salad with Baby Spinach and Grape Tomatoes. I went to make some more and discovered I was out of quinoa. So, I decided to use some leftover chili instead of the quinoa. Well, whaddya know? It didn’t taste bad at all. I mixed together in a pan: Buckwheat chili, tomatoes, onions, spinach, garlic, with olive oil and herbs. Just like the other recipe, it tasted really good.
Pink is not my favorite color.
However, I have to admit that I love to see this color all around the city, during spring time.
The pink seems to beautify the city, even more.
Also, the pink against the blue sky is eye-catching!
Have a wonderful new week, everyone!
My friend sent me this recipe. She thought I migh like it. She was right! What’s not to like? It’s got cilantro, my favorite, and I happened to have pumpkin seeds. I usually don’t. I made the simple pesto and served it over some chicken I’d prepared, earlier. It was very good. A few changes to the recipe: It calls for parsley. I didn’t have any, so i skipped it entirely. Also, I used fresh jalapeno instead of the canned. My pesto was very good. I could have eaten it plain without anything else.
Cilantro Pesto with Pumpkin Seeds
WHFoods.org (George Mateljan)
Enhance the flavor of chicken or fish with this great tasting pesto that can be prepared in a matter of minutes. Add it to fish tacos with a few avocado slices for a taste treat. Enjoy!
Prep and Cook Time: 10 minutes
2 cups chopped fresh cilantro
1 cup chopped fresh parsley
3 scallion, chopped
4 cloves garlic, coarsely chopped
1 tsp ground cumin
2 or 3 canned jalapenos, depending on desired heat
1/2 cup coarsely chopped pumpkin seeds
2 TBS water
1 TBS fresh lemon juice
2 TBS extra virgin olive oil
salt and white pepper to taste
- Chop garlic and let sit for 5 minutes to enhance its health-promoting properties while you prepare the rest of the ingredients.
- Blend all ingredients in a food processor or blender. Add olive oil a little at a time at end. You want the pesto to be blended yet not smooth. It is best with a little texture. Serve at room temperature. Do not heat it.