Glazed Carrots and Parsnips Recipe

Summary

Cooking Time20 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodSpeciality
VegetarianMain Ingredient
Interest Group

Ingredients

 Butter2 Ounce
 Carrots4 Large, peeled and sliced
 Parsnips2 Large, peeled and sliced
 Ground ginger1⁄2 Teaspoon
 Grated nutmeg1⁄2 Teaspoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Lemon juice2 Tablespoon
 Caster sugar2 Tablespoon
 Butter1⁄2 Ounce (for finish)
 Freshly chopped parsley1 Tablespoon (for garnish)

Nutrition Facts

Serving size

Calories 234 Calories from Fat 132

% Daily Value*

Total Fat 15 g23.1%

Saturated Fat 9.3 g46.7%

Trans Fat 0 g

Cholesterol 38.1 mg

Sodium 156.1 mg6.5%

Total Carbohydrates 25 g8.4%

Dietary Fiber 4.9 g19.6%

Sugars 13.7 g

Protein 2 g3.4%

Vitamin A 255.8% Vitamin C 35.5%

Calcium 5.5% Iron 5.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In a saucepan, melt half the butter and sauté carrots and parsnips for 2 minutes, turning frequently.
2) Stir in the ginger, nutmeg and season to taste.
3) Blend in the lemon juice and adequate water to cover the vegetables.
4) Put the lid on and simmer for 12 to 15 minutes or until the vegetables are tender and almost dry.

FINALIZING
5) Mix in the sugar and remaining butter, raise the heat and fold the vegetables until they are glossy.
6) If you wish to freeze the dish, then do so at this stage. Place the cooled carrot mixture in a plastic container.
7) Seal, label and freeze the container.

SERVING
8) Serve hot garnished with parsley.
9) If using the frozen carrot mixture, thaw at room temperature for 2 hour.
10) In a saucepan, place the carrot mixture, reheat gently over stove, stirring occasionally.
11) Serve as mentioned in step 8.
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