Carrot-parsnip julienne
2 servings
Ingredients
| Quantity | 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 |
Directions
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