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Dilled Carrots And Parsnips

Microwaverina's picture
Ingredients
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Dried dill weed 1⁄4 Teaspoon, crushed
  Carrots 2 Cup (32 tbs), cut into 1 inch-long sticks
  Parsnips 2 Cup (32 tbs), cut into 1 inch-long sticks
Directions

1. In 3-quart microwave-safe casserole, stir soup until smooth. Add milk and dill weed; stir until well blended. Stir in carrots. Cover with lid; microwave on high 6 minutes.
2. Stir in parsnips. Cover; microwave on high 13 minutes or until vegetables are nearly tender, stirring twice during cooking. Let stand, covered, 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy

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