| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Vegetables | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Water |
| 1 1/2 | T | Margarine |
| 1 | T | Sugar |
| 1 | T | Lemon juice |
| 3/4 | t | Salt |
| 6 | c | Julienne-cut parsnips |
| 2-inch 3/4 pound | ||
| 6 | c | Julienne-cut carrots |
| 2-inch 1 pound | ||
| 1/3 | c | Chopped fresh parsley |
INSTRUCTIONS
Combine first 5 ingredients in a Dutch oven; stir well. Add parsnips and carrots; toss well. Place over medium heat; cover and cook 10 minutes. Uncover and cook an additional 10 minutes. Yield: 6 servings (serving size: 1 cup). Per serving: 211 Calories; 4g Fat (15% calories from fat); 4g Protein; 44g Carbohydrate; 0mg Cholesterol; 388mg Sodium Serving Ideas : Spoon into a serving bowl; sprinkle with parsley. Recipe by: Cooking Light, Nov/Dec 1993, page 152 Posted to MC-Recipe Digest V1 #406 by [email protected] on Jan 28, 1997.
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