Candied Carrots and Parsnips

recipe

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 163
Fat 3.3 g
Satfat 1.9 g
Protein 2.0 g
Carbohydrate 33.5 g
Cholesterol 8 mg
Iron 1.3 mg
Sodium 220 mg
Caloriesfromfat 17 %
Fiber 5.7 g
Calcium 64 mg

Ingredients

1 tablespoon butter
3 cups diagonally cut carrot (about 3/4 pound)
2 cups diagonally cut parsnip (about 1/2 pound)
3 tablespoons dark brown sugar
1 teaspoon grated peeled fresh ginger
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh flat-leaf parsley

Preparation

Melt butter in a large nonstick skillet over medium-high heat. Add carrot and next 5 ingredients. Cover, reduce heat, and simmer 12 minutes or until tender. Sprinkle with parsley.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
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