| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dish, Sorted rec, Vegetables, Web/email | 2 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1/2 | lb | Parsnips, peeled |
| 1/2 | lb | Carrots, scrubbed |
| Salt | ||
| 1/3 | c | Fresh orange juice |
| 1/8 | t | Orange zest, freshly grated |
| 1 | T | Unsalted butter |
INSTRUCTIONS
Halve the parsnips and carrots lengthwise; cut crosswise into 1/4-inch-thick pieces. In a skillet combine the water, parsnips, carrots, and salt to taste. Simmer the vegetables for 15 minutes, or until they are just tender. Stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables. Per serving: 215 calories (29%), 3 grams protein; 37 grams carbohydrates; 7 grams total fat, 16 milligrams cholesterol, 4 grams saturated fat, 8 grams dietary fiber, 74 milligrams sodium; 12 grams sugar. Analysis by Knight-Ridder Recipe by: Gourmet Magazine Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 12, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 56
Total Fat: 6.5g
Cholesterol: 15.3mg
Sodium: 239.7mg
Potassium: 874mg
Carbohydrates: 35.6g
Fiber: 8.8g
Sugar: 14.3g
Protein: 2.8g