This dynamic duo of delicious root vegetables will add pizzazz to any meal. Serve hot or cold.


4 peeled and shredded medium-size carrots (3 cups)

2 peeled and shredded medium-size parsnips (2 cups)

¼ cup chicken stock or low-sodium chicken broth, or water

½ teaspoon dried tarragon, crumbled

½ teaspoon salt

⅛ teaspoon black pepper

Optional Sauce:

3 tablespoons Greek yogurt

2 teaspoons dijon mustard

1 teaspoon lemon juice


Bring the stock, tarragon, salt, and pepper to a boil over moderate heat in a 10-inch skillet. Place the carrots and parsnips in the skillet, cover, and cook for 6 minutes or until crisp-tender while stirring occasionally. Remove from heat and serve, or store for later.

For the optional sauce, stir together the Greek yogurt, mustard, and lemon juice in a small bowl. Combine the mixture with the carrots and parsnips after they have finished cooking.


Preparation time: 10 minutes

Cooking time: 6 minutes