Golden Carrot and Parsnip Coins
 
Prep time
Cook time
Total time
 
This fortuitous recipe is adapted from Food.com. The "coins" are very lightly glazed - just enough to enhance the natural parsnip and carrot sweetness.
Author:
Recipe type: Side
Cuisine: American
Serves: 4 servings
Ingredients
  • 2 cups vegetable broth, or more as needed (can sub water)
  • 1 pound carrots, peeled and sliced into ¼ inch rounds
  • 1 pound parsnips, peeled and sliced into ¼ inch rounds
  • 1 tablespoon oil or dairy-free buttery spread (I use coconut oil)
  • 2 teaspoons honey, maple syrup, or agave nectar
  • 1 small onion, sliced into thin wedges
  • ⅛ teaspoon salt, or to taste
Instructions
  1. Bring the broth to a boil in a medium saucepan. Add the carrots and parsnips and allow them to cook for 10 to 12 minutes, or until just tender. Drain the vegetables. You can optionally reserve the broth for soup.
  2. Heat the oil or buttery spread in a large skillet over medium-low heat. Add the onions and saute until tender and translucent, 3 to 5 minutes.
  3. Add the sweetener, carrots, and parsnips. Saute for just a minute or two, until the vegetables are glazed and heated through.
  4. Season with salt.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-glazed-carrot-parsnip-coins