By: Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple, www.thehealthyapple.com
- 2 Tbsp. olive oil
- 2 cloves garlic, chopped
- 3 cardamom pods
- 2 lbs. carrots, sliced on a diagonal 1/3 inch thick
- 2 lbs. parsnips, sliced on a diagonal 1/3 inch thick
- 1/2 large fennel bulb, thinly sliced
- 1/4 cup orange juice
- 2 Tbsp. Lundberg Family Farms® Brown Rice Syrup
- 1 tsp. nutmeg
- 1 Tbsp. chili powder
- 2 Tbsp. cinnamon
- 2 Tbsp. fresh rosemary, finely chopped
- Sea salt and pepper, to taste
- Greek plain yogurt, for topping
In a large skillet, heat oil over medium heat. Add garlic, cardamom, carrots, parsnips and fennel. Cook for 7-8 minutes or until tender. Add orange juice, Lundberg® Brown Rice Syrup, nutmeg, chili powder, cinnamon, rosemary, sea salt and pepper. Simmer, covered, for 18-20 minutes. Discard cardamom pods. Transfer carrot mixture to a large bowl and serve with a dollop of Greek plain yogurt.