Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Steam-Roasted Parsnips and Carrots



Posts : 17977
Thanked : 881
Join date : 2013-01-12

Steam-Roasted Parsnips and Carrots

Post by Lobo on Sun 24 Jan 2016, 9:57 pm

Steam-Roasted Parsnips and Carrots

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 4
Steam-roasting parsnips and carrots and accenting them with fresh mint and lemon transforms these humble vegetables into a delicious side dish. This recipe calls for a Cuisinart steam oven. To prepare the dish in a conventional oven, preheat the oven to 400°F and roast the vegetables on a baking sheet until golden brown, about 30 minutes.

  • Printer Friendly Version

  • 43


  • 2 parsnips, peeled and cut into 1/2-inch pieces
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 3 fresh thyme sprigs
  • 1 Tbs. unsalted butter, melted
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 10 to 15 fresh mint leaves, slivered
  • Zest and juice of 1 lemon


In the baking tray of a Cuisinart steam oven, combine the parsnips, carrots, thyme sprigs, butter and olive oil. Season with salt and pepper.

Position a rack in the upper rung of the steam oven. Transfer the tray to the oven. Turn the oven to the broil/steam setting at 450°F according to the manufacturer’s instructions. Roast until the vegetables are tender and lightly browned on top, about 20 minutes.

Remove and discard the thyme sprigs. Toss the vegetables with the mint and add lemon zest and lemon juice, to taste. Serve immediately. Serves 4.

Williams-Sonoma Kitchen

Related Tips

  • All About Carrots >
  • All About Parsnips

    Current date/time is Thu 08 Dec 2016, 1:51 am