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Carrot and Parsnip Coins Recipe
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This quick-cooking medley features two naturally sweet vegetables, making it a kids' favorite.
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Servings:
Ingredients
1 pound carrots
1 pound parsnips
3 tablespoons butter, or half butter and half oil
2 tablespoons chopped fresh parsley or cilantro (optional)
salt and pepper
Container
:large skillet
Directions
PREP
10
mins
COOK
15
mins
READY IN
25
mins
Trim off any green tops from carrots and parsnips. Peel and cut cross-wise into round "coins", about 1/8 inch thick. (Thicker is ok, but will take longer to cook).
Melt butter in large skillet over medium-high heat. Add vegetables and stir to coat with butter. Cook, stirring occasionally, but leave pieces in contact with bottom of pan long enough to brown a little. Cook until tender, about 10-15 minutes. Salt and pepper lightly.
Put into serving dish and sprinkle with parsley or cilantro, if using. Serve warm.
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