sauteed carrots & parsnips

sauteed carrots & parsnips (Robin Miller)

1 tablespoon olive oil

2 medium carrots, peeled and cut into 1-inch dice

2 medium parsnips, peeled and cut into 1-inch dice

2 scallions, chopped

1 teaspoon dried oregano

½ cup reduced-sodium chicken broth

Salt and pepper to taste

Heat the oil in a large skillet over medium-high heat. Add the carrots, parsnips and scallions and cook, stirring for 2 minutes. Add the oregano and cook for 1 minute, until fragrant. Add the broth and simmer until it is absorbed and the vegetables are fork-tender, about another 3 minutes. Season with salt and pepper and serve. May prepare other vegetables this way- brussel sprouts with red onions, chopped bok choy with canned baby corn and a little soy sauce; halved string beans with chopped leeks, and sugar snap peas or snow peas with shallots and a little lime juice.