Carrot-Parsnip Julienne

Cooking Light
2 servings (serving size: 1/2 cup)

Ingredients

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1/2 cup orange juice
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3/4 cup julienne-cut carrot
3/4 cup julienne-cut parsnip
1 tablespoon maple syrup

Preparation

Combine the first 6 ingredients in a medium saucepan; bring to a boil. Add carrot and parsnip; cover, reduce heat, and simmer 6 minutes or until tender. Drain and spoon vegetables into a serving bowl; drizzle with maple syrup.

Created date

January 2004

Nutritional Information

Calories 101
Caloriesfromfat 3 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1.3 g
Carbohydrate 24.5 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 606 mg
Calcium 42 mg