| 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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