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Sweet and Sour Carrots with Parsnips

A delicious combination of root vegetables. Ruth brought this to our Fall potluck.


830 ml 3 & 1/2 c. sliced carrots
1 to 2 T. extra virgin olive oil or butter
120 ml1/2 c. finely chopped red onion
240 ml1 c. diced parsnips
30 ml2 T. red wine vinegar
30 ml2 T. maple syrup
salt and freshly ground pepper


Steam the carrots in a saucepan until tender-crisp. Remove from heat and set aside.

Heat a heavy skillet over medium heat. Add the oil, red onion, and parsnips. Stir and cook until the onion and parsnips are soft and slightly browned.

Add the red wine vinegar and maple syrup and stir to coat the vegetables. Mix in the carrots and cook until they are heated through. Season with salt and pepper to taste.

Serves 4

Major Ingredients: