Low Sodium Sautéed Carrot & Parsnip Recipe – Kissed by the Sun

Sautéed Carrot & Parsnips | Kissed by the Sun

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low sodium skillet sautéed parsnip recipe

 Made with KBS Sweet & Hot Peppers

This unique and healthy carrot and parsnip recipe comes from a customer submission at Kathy "Loves to Cook". She loves to cook and we absolutely loved her recipe. Cooking with vegetables can get boring pretty quickly and our organic spice blends were created to help make otherwise boring veggies much more flavorful. Made with our salt free Sweet & Hot Peppers blend this is a great side dish to go along with fish or meats.
Cook Time: 20 Minutes  
Serves: 1 to 2 

Ingredients for Sautéed Carrot & Parsnip Recipe: 

- 5 carrots, cut on the bias

- 3 parsnips, cut on the bias

-1 shallot, cut in half and thinly sliced

-2 cloves garlic, chopped

- 2 tablespoons olive oil

- 1/2 tsp KBS Sweet and Hot Pepper (or to taste). We like it spicy so we added a little more!

-2 tbsp honey

-2 tbsp rice vinegar

Directions for Sautéed Carrot & Parsnip Recipe:

1.) In large skillet, heat olive oil over medium heat.  Sweat shallots approximately 2 minutes until they begin to soften.

2.) Add carrots and parsnips. Salt and pepper to taste.  Add 2-3 tbsp of water and cover. When vegetables begin to soften, add the KBS Sweet and Hot Pepper. Add the chopped garlic. Mix all together.  Recover and cook until vegetables are tender crisp.

3.) Add the honey, rice vinegar and stir approximately one minute.  Adjust seasonings, if necessary.

4.) Serve and enjoy the raves.

Note from Kathy: Served as a side with grilled steak and baked potatoes.
The next day we had leftover baked potatoes topped with the leftover vegetables, butter and sour cream. 

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  • Richard Fickhesen
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