Ingredients
- 1 pound parsnips (cleaned, shredded)
- 1 small red onion, finely diced
- 8 ounces carrots (2 medium, cleaned, thinly sliced)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 1/4 shredded Pecorino Romano cheese
- 1/4 cup chopped fresh parsley
How to Make
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Step 1: Heat skillet to medium high and add butter and olive oil. When melted, add diced red onion and thinly sliced carrot.
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Step 2: Sauté over medium high heat for about 3 minutes until onions are nearly translucent and carrots are soft.
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Step 3: Add shredded parsnips and vegetable broth and turn heat down to medium high.
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Step 4: Cook for about 15 more minutes stirring occasionally.
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Step 5: Covering it will speed up cook time. I like to cook mine down until it is dry. You decide how moist you want these. 15 minutes should cook the parsnips.
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Step 6: Add shredded cheese and parsley. Remove from heat if desired, or turn up the heat for a few seconds to brown the cheese.
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Step 7: YUM! If you used Parmesan instead of the Pecorino Romano, feel free to add a little salt! Enjoy~
We hope you enjoy this recipe!
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