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| Parsnips and carrots |
A wonderful side dish that goes really well with either rice or potato and meat of your choice.
2-3 persons
Parsnips: 3-4, cut in narrow strips
Carrots: 3-4, cut in narrow strips
Onion: 1 mid-size, cut in narrow strips
Feta: 100/150 gr. Cut in narrow strips
Parsley: 1 tablesp
Rosemary: 1/2 teasp
Chives: 1 tablesp
Oregano: 1 pinch
Basil: 1 teasp
(or provincial herbs mix)
Salt: to taste
Pepper: to taste
Honey: 1 teasp
Butter: 2 teasp
Olive oil: 2 tablsp
Heat your butter until it has melted on mid-heat. Cut your parsnips/carrots in narrow strips (think french fries). You can peel them first, but a good washing will do. Bake all the veggies together until they start to soften and bend every time you still. Add your olive oil and the herbs. Keep stirring. Pour the honey over the mix, it will bring out the sweetness of the vegetables, and pepper and salt to taste. I usually do 2-3 turns of the pepper mill and a few pinches of salt. Once the veggies are nicely flexible, add the strips of feta and keep backing until the cheese just about starts to melt.
Serve hot with the main of your choice or serve as the main course, which is what I often do, and enjoy!
Bon Appetit.
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