Ingredients:2 tsp olive oil
3 medium carrots
2 medium parsnips
1 tsp dried Italian seasoning
1/2 c low sodium vegetable broth
salt and pepper
(I got out the milk instead of the broth, but I did switch it out before I used the wrong thing!)
This is a pretty easy side dish. First you peel the carrots and parsnips, and then dice them and the scallions.The direction said a 1 inch dice, but I was not sure what that looked like--is that how thick the parsnips are or how thick the slices should be. Carrots and parsnips are both skinny on one end and thick on the other, so I wanted even slices. I did it at an angle so they were all the same thickness.
Heat the oil on medium high, and then drop the scallions and sliced carrots and parsnips in and let the oil coat them and cook for a few minutes. Then add the dried herbs--I used Italian seasoning mix, and cook for several minutes. After that has gotten fragrant and time to cook, than add half a cup of vegetable broth and let simmer until they are cooked through. It took a while for that to happen and all of the broth had cooked off and become syrupy.