Servings: 2
Prep Time: 6 minutes
Total Time: 20 minutes
1 Tablespoon avocado oil or other cooking oil
2 parsnips, peeled and cut into 1/2 inch pieces
2 carrots, peeled and cut into 1/2 inch pieces
1 cup reduced sodium chicken broth
1/2 teaspoon fresh rosemary
1 Tablespoon unsalted butter
1. Saute Vegetables: In a large non-stick skillet over medium-high heat, heat the oil until shimmering. Add the parsnips and carrots and toss together to coat with the oil. Cook vegetables, stirring often, until spotty brown, about 1 minute.
2. Simmer Vegetables: Add the broth and rosemary to the pan. Cover pan, reduce heat to medium and simmer vegetables until the pan is nearly dry, about 8 to 10 minutes.
3. Finish & Serve: Remove pan from heat. Stir in butter and season with salt and pepper. Serve hot. Enjoy!
