carrot-parsnip julienne
- Categories
- Vegetables
- Yield
- 2 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Orange juice |
| 1 teaspoon | Lemon juice |
| ½ teaspoon | Salt |
| ¼ teaspoon | White pepper |
| ¼ teaspoon | Ground ginger |
| ⅛ teaspoon | Ground nutmeg |
| ¾ cup | Carrots, julienne cut |
| ¾ cup | Parsnips, julienne cut |
| 1 tablespoon | Maple syrup |
Combine first 6 ingredients in medium saucepan; bring to a boil. Add carrots and parsnips; cover, reduce heat and simmer for 6 minutes or until tender. Drain and spoon vegetables into a serving bowl. Drizzle with maple syrup and serve.
Cooking Light March 1995
Submitted By DIANE LAZARUS On 03-01-95
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