Carrot-parsnip julienne

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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