| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Maple syrup |
| 1/4 |
ts |
Prepared mustard |
|
|
Vegetable cooking spray |
| 2 |
ts |
Margarine |
| 5 1/2 |
c |
Diagonally sliced parsnip, (1/4-inch) |
| 3 |
tb |
Water |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
tb |
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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