Parsnips and Carrots Recipe

From Dorothy McNett's Recipe Book.

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Parsnips and Carrots

From Dorothy McNett's recipes at Cook these in the "vegetable cooker" for best flavors, colors, textures and nutritional value! Eat as a vegetable, or use to add to soups and salads.

1-2 carrots
1-2 parsnips
1 teaspoon extra virgin olive oil
pinch of sea salt

Scrub the carrots and parsnips very well using a stiff vegetable brush. Peel only if necessary. Slice into 1/2 inch pieces and place in a glass or ceramic batter bowl. (Never use plastic!) Sprinkle with oil and salt. Cover with a glass or ceamic lid, or a piece of waxed paper or a large green lettuice leaf. Cook in microwave 4-5 minutes or until vegetables are tender.

Recipe created 2014-07-30.

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