Matchstick parsnips and carrots
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| 1½ | tablespoon | Margarine |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Lemon juice |
| ¾ | teaspoon | Salt |
| 6 | cups | Julienne-cut parsnips, (2-inch) (3/4 pound) |
| 6 | cups | Julienne-cut carrots, (2-inch) (1 pound) |
| ⅓ | cup | Chopped fresh parsley |
| 1 | cup). | |
Directions
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@... on Jan 28, 1997.
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