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Cut any long parsnips and carrots in half crosswise. In a very large skillet, cook parsnips, covered, in small amount of boiling salted water for 2 minutes. Add carrots; return to a boil. Cook for 4 minutes more. Drain; set aside. Carefully wipe pan dry.
Add 3 tablespoons oil to the pan and place over medium heat. Add fennel seeds, coriander (if using) and cinnamon. Cook about 1 minute or until fragrant, stirring occasionally. Add parsnips, carrots and garlic. Cook 10 to 12 minutes or until vegetables are tender, turning occasionally. Remove from heat.
Transfer to 2-1/2- or 3-quart microwave-safe casserole. Microwave, covered with lid or vented plastic wrap, on High for 7 to 8 minutes, stirring once. Stir in cilantro, lemon zest and juice, salt and pepper. Drizzle with the remaining 1 tablespoon olive oil.