| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 4 | Servings | ||
INGREDIENTS
| 125 | g | Carrots, sliced into |
| julienne 4oz | ||
| 125 | g | Parsnips, sliced into |
| julienne 4oz | ||
| 125 | g | Turnips, sliced into |
| julienne 4oz | ||
| 300 | Vegetable stock, 1/2 pint | |
| 25 | g | Butter, 1oz |
| 2 | T | Clear honey |
| 125 | g | Leeks, sliced into |
| julienne 4oz |
INSTRUCTIONS
Place the carrot, parsnip and turnip in a saucepan with the stock, butter and honey and cook for 2-3 minutes. Add the leek and cook for a further minute and simmer until the stock has reduced and the vegetables are tender. Converted by MC_Buster. NOTES : A delicious way to serve a selection of winter vegetables. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 109
Calories From Fat: 47
Total Fat: 5.4g
Cholesterol: 13.4mg
Sodium: 52.6mg
Potassium: 334.6mg
Carbohydrates: 15.1g
Fiber: 3.5g
Sugar: 5.4g
Protein: 1.5g