Parsnip And Carrot Dice

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 1 small onion, minced
• 2 tablespoons unsalted butter
• 6 carrots, peeled and cut into 1/4-inch dice
• 6 medium parsnips, peeled and cut into 1/4-inch dice
• 1/2 cup chicken broth
• 2 teaspoons dijon mustard
• 2 tablespoons heavy cream
• 2 tablespoons fresh parsley leaves, minced

Recipe

• 1 in a large saucepan, cook the onion in the butter over moderately low heat, stirring until it is just softened.
• 2 add the carrots, parsnips and season to taste.
• 3 stir the vegetables to coat them with the butter.
• 4 add the broth, bring the liquid to a simmer and cook the vegetables, covered, over moderate heat for 5-7 minutes or until they are just tender -- not mushy.
• 5 in a small bowl stir together the mustard and the cream and stir this into the vegetables along with parsley and salt and pepper to taste.