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Discover how to transform heirloom carrots and parsnips into a vibrant side dish with this easy yet elegant recipe from Litchfield Farmers' Market.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.litchfieldfarmersmarket.org.
Cooking tools:
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Serving platter
Ingredients
- 8 to 10 large colorful heirloom carrots (about 1½ pounds), scrubbed
- 3 small to medium parsnips, scrubbed
- Kosher salt
- 1 tablespoon poppy seeds
- ¼ cup extra-virgin olive oil
- 2 medium garlic cloves, smashed and peeled
- 2 star anise pods
- ¼ cup lemon juice, plus more as needed
- 1 teaspoon white sugar, plus more as needed
- ½ cup lightly packed fresh Italian parsley, shredded
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