CookingLight diet CookingLight diet

Moroccan-Spiced Parsnips

Yield
Serves 4 (serving size: about 1/2 cup)
Julia Levy
September 2017

Earthy cumin and lemony coriander counter and complement parsnips' sweet edge. Serve with roasted lamb, pot roast, or seared steaks.

Ingredients

  • 2 cups peeled parsnips, cut diagonally into 1/2-in. pieces
  • 3 tablespoons water
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon paprika
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 ounce crumbled feta cheese

Nutritional Information

  • Calories 101
  • Fat 5g
  • Satfat 2g
  • Unsatfat 3g
  • Protein 2g
  • Carbohydrate 13g
  • Fiber 4g
  • Sodium 253mg
  • Calcium 7% DV
  • Potassium 7% DV
  • Sugars 4g
  • Added sugars g

How to Make It

Step 1

Combine parsnips and water in a nonstick skillet over medium-high; bring to a simmer. Cover, and cook 2 minutes or until water evaporates.

Step 2

Uncover; stir in olive oil, cumin, coriander, salt, and paprika. Cook 3 minutes or until parsnips are browned and tender. Remove from heat; stir in lemon juice and parsley. Sprinkle with feta cheese.

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