Veggies: Matchstick Parsnips and Carrots
Source of Recipe
Cooking Light, Nov/Dec 1993, page 152
List of Ingredients
1 1/2 cups water
1 1/2 tablespoons margarine
1 tablespoon sugar
1 tablespoon lemon juice
3/4 teaspoon salt
6 cups julienne-cut parsnips -- (2-inch)
6 cups julienne-cut carrots -- (2-inch)
1/3 cup chopped fresh parsley
Recipe
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
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