Most of us are hoping for a year full of promise, with good health and good fortune. And whether you’re superstitious or not, a little insurance never hurts. So I like to start the year off with some golden carrot and parsnip coins. They’re a delicious way to promote wellness, and are golden-hued with varying round shapes, much like coins. I first enjoyed and shared this recipe over a decade ago, and am giving it an update today!
Golden Carrot and Parsnip Coins for Health and Prosperity
If you think I’m reaching, just look at some current New Year traditions. In the south, leafy greens signify the all-might dollar, while black-eyed peas arose as a symbol of prosperity from a Civil War legend. Pork symbolizes progress and pushing forward and living “high on the hog,” and in Japan, noodles signify longevity. These carrot and parsnip coins aren’t steeped in tradition (yet!), but in my opinion, they’re the perfect symbol for health and wealth.
Unlucky Foods to Avoid on New Year’s
All good symbols can be counteracted by an evil one. Try to hold out on those cravings for luxurious lobster (if not simply for the ridiculous price tag!). They travel backward, which symbolizes setbacks when consumed for New Year’s – we certainly don’t need more of those! Also, for you frugal foodies, take a day break from chicken; they scratch backwards, which can cause dwelling in the past. In fact, all “winged” fowl could cause good luck to “fly away.” Not that I am superstitious or anything!
Special Diet Notes: Golden Carrot and Parsnip Coins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally vegan, plant-based, and vegetarian.
- 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
- 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.
- 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.
- Add the sweetener, carrots, and parsnips. Saute for just a minute or two, until the vegetables are glazed and heated through.
- Season with salt.