Free Recipe Carrot-Parsnip Julienne
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Carrot-Parsnip Julienne Recipe
1/2 c Orange juice
1 ts Lemon juice
1/2 ts Salt
1/4 ts White pepper
1/4 ts Ground ginger
1/8 ts Ground nutmeg
3/4 c Jullienne-cut carrot
3/4 c Jullienne-cut parsnip
1 tb Maple syrup
Carrot-Parsnip Julienne Preparation
Combine first 6 ingredients in medium saucepan; bring to a boil. Add carrot and parsnip; cover, reduce ehat, and simmer 6 minutes or until tender. Drain and spoon vegetables into a serving bowl; drizzle with maple syrup. NOTE: Use real maple syrup, and not the imitation pancake syrup, for this recipe. Serves 2. 101 calories per serving. 0.3 g fat. 3% fat. Recipes from ReddHedd@aol.com for Low Fat Chat Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Jan 09, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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