Parsnips and Carrots

Portion Size: ½ cup parsnips and carrots

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 tablespoon cup olive oil
4 large carrots, Washed, peeled and cut diagonally into 1-inch pieces
4 large parsnips Washed, peeled and cut diagonally into 1-inch pieces
1 cup low sodium vegetable brothOr water
salt and pepper, to taste
1 tablespoon dried chivesOr 3 tablespoon fresh chives,  finely chopped


Steps:Directions: Critical Control Point /Quality Assurance
1Heat oil in a large skillet over medium heat.
2Cook and stir carrots and parsnips in oil until lightly browned on edges, about 8 -10 minutes.
3Add broth or water and bring to boil.
4Reduce heat to low and simmer until tender, stirring often, about 10 minutes.Cook until internal temperature reaches 135°F.
5Season with salt and pepper. Top with chives.

Time Temperature Sensitive foodFood safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used.  Cold holding at 41°F or colder or using time alone (less than four hours). 

Jacqueline Larson M.S., R.D.N. and Associates