Carrot-parsnip Julienne
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Bobbie not, Carrots, Healthwise, Side dishes, Vegetables | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Orange juice |
| 1 | t | Lemon juice |
| 1/2 | t | Salt |
| 1/4 | t | White pepper |
| 1/4 | t | Ground ginger |
| 1/8 | t | Ground nutmeg |
| 3/4 | c | Jullienne-cut carrot |
| 3/4 | c | Jullienne-cut parsnip |
| 1 | T | Maple syrup |
INSTRUCTIONS
Combine first 6 ingredients in medium saucepan; bring to a boil. Add carrot and parsnip; cover, reduce ehat, and simmer 6 minutes or until tender. Drain and spoon vegetables into a serving bowl; drizzle with maple syrup. NOTE: Use real maple syrup, and not the imitation pancake syrup, for this recipe. Serves 2. 101 calories per serving. 0.3 g fat. 3% fat. Recipes from ReddHedd@aol.com for Low Fat Chat Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Jan 09, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1166.6mg
Potassium: 299.4mg
Carbohydrates: 27.3g
Fiber: <1g
Sugar: 24.2g
Protein: <1g