Braised Carrots and Parsnips with Herbs

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Ingredients

3 tablespoons butter
1 1/2 pounds each (3 pounds total) carrots and parsnips, trimmed, peeled, and cut in 1/4-inch diagonal slices
1 red onion, sliced
Salt and ground black pepper
Pinch ground nutmeg
2 teaspoons Veggie-Stock Gold®
1 cup hot water
3 sprigs fresh thyme
3 tablespoons chopped fresh sage

Melt the butter over medium heat in a large skillet. Add the carrots, parsnips, and onion and season with a little salt, pepper, and nutmeg. Cook, stirring occasionally, until the carrots and parsnips start to get tender, about 7-8 minutes.
Stir in the Veggie-Stock Gold® and water and add the thyme sprigs. Bring the liquid to a simmer, cover the pan, and cook for 10-12 minutes, until the vegetables are very tender.
Remove the lid from the pan and cook a few minutes more, until most of the liquid has evaporated. Remove the thyme sprigs, gently stir in the sage, and season to taste with salt and pepper.

Filed in: Carrot, Degree of Difficulty, Dietary Lifestyle, Dress Up the Ordinary, Easy Family Recipes, Elegant In-Home Dining, Everyday Meals, Feed My Family Well, Gluten-Free, Herbs, Home for the Holidays, How I Want to Cook, Our Family Recipes, Parsnips, Recipes by Category, Recipes by Product, Vegan / Vegetarian, Vegetable-Based Recipes, What's For Dinner?