Braised Carrots and Parsnips

Ingredients

• 0.3 teaspoon pepper black
• 8 medium carrots peeled cut in large chunks on the bias
• 0.5 teaspoon coriander seeds 
• 1 large handful parsley finely chopped
• 4 cloves garlic smashed
• 0.3 cup yogurt plain low-fat
• 0.3 cup olive oil 
• 1 tablespoon paprika 
• 8 medium parsnips peeled cut in large chunks
• 1 large onion diced red
• 2 teaspoons salt plus more to taste

Equipment

• bowl
• frying pan
• pot
• slotted spoon

Directions

1. Heat 3 TBSP olive oil in medium pot over medium heat.
2. Add onion and garlic, stirring occasionally until soft and glistening (6 minutes).
3. Add paprika, half the coriander, and salt; cook until oil turns deep red (about 1 minute).
4. Add carrots, parsnips, and just enough water to cover (about 3 cups).
5. Bring to a simmer and cook until carrots are tender (20 minutes).
6. Remove veggies with slotted spoon; keep cooking liquid until thick and slightly reduced (about 10 minutes more). Season with pepper to taste; return veggies to broth.
7. Heat remaining TBSP oil in small skillet over medium heat.
8. Add rest of coriander and toast for a minute. Stir parsley into yogurt; season with salt and pepper.
9. Transfer to serving bowl; drizzle on flavored coriander oil. Spoon vegetables onto platter with some cooking liquid.
10. Serve with yogurt-coriander sauce.