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 broth | Or water |
| salt and pepper, to taste | |
| 1 tablespoon dried chives | Or 3 tablespoon fresh chives, finely chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a large skillet over medium heat. | |
| 2 | Cook and stir carrots and parsnips in oil until lightly browned on edges, about 8 -10 minutes. | |
| 3 | Add broth or water and bring to boil. | |
| 4 | Reduce heat to low and simmer until tender, stirring often, about 10 minutes. | Cook until internal temperature reaches 135°F. |
| 5 | Season with salt and pepper. Top with chives. |
Time Temperature Sensitive food. Food 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).
Posted in Vegetable Recipes
