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Matchstick Parsnips And Carrots

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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 igor@digex.net on Jan 28, 1997.

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