Parsnips in a Dark Beer Glaze

Parsnips in a Dark Beer Glaze
Author: 
Recipe type: Side Dish
Serves: 3-4
 

Ingredients
  • 1 pound parsnips (about the amount in your box), cut into small chunks
  • 1 cup stout or brown ale
  • ¼ tsp. cinnamon
  • ⅛ tsp. cloves
  • 2 tsp. butter
  • salt & pepper
  • 1-2 Tbsp. maple syrup (optional)

Instructions
  1. Combine parsnips, beer, & spices in heavy saucepan.
  2. Cover & simmer until barely tender, 8-10 minutes.
  3. Remove cover & simmer hard until liquid reduces to a glaze.
  4. Stir in butter. Season to taste with salt & pepper.
  5. Stir in optional maple syrup.

 

Morrocan Cinnamon Carrots

Morrocan Cinnamon Carrots
Author: 
Recipe type: Side Dish
Cuisine: Morrocan
 

This recipe is so simple and ubiquitous in North Africa with almost every meal having some form of it.
Ingredients
  • 1 pound carrots, coarsely grated (about 4 cups)
  • ¼ cup sunflower oil or extra-virgin olive oil
  • 3 to 4 tablespoons fresh lemon juice
  • ¼ cup chopped fresh cilantro
  • 2 to 4 cloves garlic, mashed or minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1-2 Tbsp honey
  • ¼ cup raisins, soaked in warm water for a 10 minutes and then chopped.
  • 1 teaspoon sweet paprika
  • Pinch of salt

Instructions
  1. In a large bowl, mix together all the ingredients.
  2. Cover and let marinate inthe refrigerator for at least 2 hours or up to 2 days.
  3. Served chilled or at room temperature.