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Baked Carrots and Parsnips Recipe
|Chicken stock/Dry white wine||3⁄4 Cup (12 tbs)|
|Freshly ground pepper||1 Pinch|
|Carrots||4 , peeled and cut in 2-inch julienne sticks|
|Parsnips||4 , peeled and cut in 2-inch julienne sticks|
|Cornstarch||2 Teaspoon, mixed with water|
|Cold water||15 Milliliter (1 Tablespoon)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Calories 239 Calories from Fat 84
% Daily Value*
Total Fat 10 g14.8%
Saturated Fat 5.5 g27.4%
Trans Fat 0 g
Cholesterol 24.1 mg
Sodium 280.3 mg11.7%
Total Carbohydrates 33 g11%
Dietary Fiber 7.2 g28.8%
Sugars 8.9 g
Protein 7 g13.7%
Vitamin A 214.9% Vitamin C 43%
Calcium 16.5% Iron 9%
*Based on a 2000 Calorie diet
Remove from heat and arrange carrots and parsnips in single layer.
Spoon liquid over until vegetables are moistened.
Cover and bake in 350 °F (180°C) oven for 45 minutes or until vegetables are barely tender.
Remove from oven and thicken sauce, if desired, by blending a little cooking liquid into cornstarch mixture; blend cornstarch mixture back into casserole, stirring gently to mix well.
Combine bread crumbs, Parmesan and parsley.
Sprinkle over casserole and bake, uncovered, until topping is golden brown, about 10 minutes.