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
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