| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Maple syrup |
| 1/4 | t | Prepared mustard |
| Vegetable cooking spray | ||
| 2 | t | Margarine |
| 5 1/2 | c | Diagonally sliced parsnip |
| 1/4-inch | ||
| 3 | T | Water |
| 1/4 | t | Salt |
| 1 | ds | Pepper |
| 1 | T | Chopped fresh parsley |
INSTRUCTIONS
Combine maple syrup and mustard; stir well, and set aside. Coat a large nonstick skillet with cooking spray; add margarine, and place over medium heat until margarine melts. Add parsnip and next 3 ingredients; cover, reduce heat to medium-low, and cook 12 minutes or until tender, stirring occasionally. Add syrup mixture; cook, uncovered, over medium-high heat 1 minute or until lightly glazed, stirring constantly. Remove from heat; sprinkle with parsley. Yield: 4 servings (serving size: 1 cup). Per serving: 203 Calories; 2g Fat (10% calories from fat); 2g Protein; 46g Carbohydrate; 0mg Cholesterol; 178mg Sodium Recipe by: Cooking Light, March 1995, page 99 Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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