Parsnip and Carrot Dice
A recipe from a Gourmet Magazine cookbook, via food.com. This is a very pretty, as well as tasty side dish for any small gathering. Serves 6.
1 small onion, minced
2 Tbsp unsalted butter
6 carrots, cut into ¼ inch dice
6 parsnips, cut into ¼ inch dice
½ Cup canned chicken broth
2 tsp Dijon style mustard
1 Tbsp heavy cream
2 Tbsp minced fresh parsley leaves
- In a large saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened.
- Add the carrots, parsnips, salt and pepper to taste, and stir the vegetables to coat them with the butter.
- Add the broth. Bring the liquid to a simmer, and cook the vegetables, covered, over moderate heat for 5 to 7 minutes, or until they are tender.
- In a small bowl, stir together the mustard and the cream. Stir the mustard mixture into the vegetable mixture with the parsley and salt and pepper to taste.