| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1 1/2 |
tb |
Margarine |
| 1 |
tb |
Sugar |
| 1 |
tb |
Lemon juice |
| 3/4 |
ts |
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 |
|
1 |
cup). |
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:
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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