Matchstick parsnips and carrots

6 Servings

Ingredients

QuantityIngredient
cupWater
tablespoonMargarine
1tablespoonSugar
1tablespoonLemon juice
¾teaspoonSalt
6cupsJulienne-cut parsnips, (2-inch) (3/4 pound)
6cupsJulienne-cut carrots, (2-inch) (1 pound)
cupChopped 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.