Nutrition Facts
4 servings
4
Recipe for Carrots and Parsnips with Orange
A vegetable dish that we really enjoyed! A completely vegan recipe, suitable for those following a gluten-free, egg-free, and dairy-free diet. And above all, a recipe full of flavors with the aroma of oranges that pairs wonderfully with red onion, parsnips, and carrots... And here I say, long live winter!
Ingredients
600 organic carrots
600 organic parsnip
2 organic juicing oranges
1 about 100 g of sweet onion or red onion
1 olive oil
1 cumin
Coriander
Directions
1
Peel the onion and cut it into cubes. Peel and wash the carrots and parsnips, then slice them. Heat the oil in a skillet. Add the onion and sauté it over medium heat.
2
Zest one of the oranges and squeeze the juice from both. Add the carrots and parsnips to the onion and sauté for about 3 minutes, stirring occasionally. Add the cumin, the zest, and the juice of the oranges, and mix. Cover and cook for about 30 minutes, depending on the variety and thickness of the slices.
3
Finally, sprinkle with washed and chopped coriander and serve. ENJOY YOUR MEAL!
Ingredients
Ingredients
600 organic carrots
600 organic parsnip
2 organic juicing oranges
1 about 100 g of sweet onion or red onion
1 olive oil
1 cumin
Coriander
Directions
Directions
1
Peel the onion and cut it into cubes. Peel and wash the carrots and parsnips, then slice them. Heat the oil in a skillet. Add the onion and sauté it over medium heat.
2
Zest one of the oranges and squeeze the juice from both. Add the carrots and parsnips to the onion and sauté for about 3 minutes, stirring occasionally. Add the cumin, the zest, and the juice of the oranges, and mix. Cover and cook for about 30 minutes, depending on the variety and thickness of the slices.
3
Finally, sprinkle with washed and chopped coriander and serve. ENJOY YOUR MEAL!
Notes
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