Carrots And Parsnips With Mustard Cream Recipe
Ingredients
1/4 cup Chicken Stock or Vegetable Stock low-sodium chicken broth, or water
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon salt
1/8 teaspoon black pepper
4 medium-size carrots, peeled and shredded
2 medium-size parsnips, peeled and shredded
3 tablespoons reduced-fat sour cream
2 teaspoons Dijon mustard
1 teaspoon lemon juice
Directions
1 In a 10 inch skillet, bring the stock, tarragon, salt, and I pepper to a boil over moderate heat.
Add the carrots and parsnips, cover, and cook, stirring occasionally, for 6 minutes or until crisp-tender.
Remove from the heat.
Meanwhile, in a small bowl, stirtogetherthe sourcream, mustard, and lemon juice.
Combine the mixture with the carrots and parsnips.
Add the carrots and parsnips, cover, and cook, stirring occasionally, for 6 minutes or until crisp-tender.
Remove from the heat.
Meanwhile, in a small bowl, stirtogetherthe sourcream, mustard, and lemon juice.
Combine the mixture with the carrots and parsnips.
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