Ingredients: 3/4 pound parsnips, cut into 1/2-inch coins 1/4 pound carrots, cut into 1/2-inch coins 2 tbsp minced fresh chives 1 tsp celery seeds 2 tbsp orange juice 1 tsp lemon juice 1/2 tsp Dijon mustard 2 tsp peanut oil Directions:Peel parsnips and carrots, then cut into 1/2-inch cubes. Steam over boiling water until tender about 15 minutes. Drain. Place parsnips and carrots into a serving bowl and add chives and celery seeds. In a small bowl, whisk together juices, mustard, and oil. Pour over parsnips and carrots and toss well to coat. Serve warm as an appetizer, side dish, or salad. Delicious with duck. |