| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| February 19 | 1 | Servings | ||
INGREDIENTS
| 2 | T | Pure maple syrup |
| 1 | t | Dijon-style mustard |
| 2 | T | Unsalted butter, cut into |
| bits | ||
| 2 | Parsnips, about 1/2 pound | |
| peeled and cut into | ||
| 3- by 1/4-inch | ||
| sticks |
INSTRUCTIONS
In a microwave-safe shallow baking dish combine the syrup, the mustard, the butter, and salt and pepper to taste, add the parsnips, and toss them to coat them well. Microwave the parsnips, covered partially, at high power (100%) for 10 minutes, or until they are tender. Serves 2. Gourmet February 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 207
Calories From Fat: 204
Total Fat: 23.3g
Cholesterol: 61.1mg
Sodium: 65.7mg
Potassium: 13.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g