Apple Parsnip Stew


3 teaspoons Extra-virgin olive oil, divided
1 Small onion, finely chopped
2 Parsnips, peeled and finely chopped
1 Carrot, peeled and finely chopped
1 Granny Smith apple, peeled and finely chopped
1 teaspoon Rosemary
¼ teaspoon Salt
1/8 teaspoon Freshly ground pepper
1 14-ounce Can reduced-sodium chicken broth
1 cup Water
1 teaspoon Cider vinegar
1-2 Boneless skinless chicken breasts, cut into bite-size chunks


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