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Ingredientes
- 2 c. water
- 1 lb parsnips, peeled, halved lengthwise, and cut crosswise into 1/4 inch
- Â Â thick pcs
- 1 lb carrots, halved lengthwise and cut crosswise into 1/4 inch thick
- Â Â pcs
- Â Â Salt to taste
- 2/3 c. fresh orange juice
- 1/4 tsp freshly grated orange zest
- 2 Tbsp. unsalted butter
Direcciones
- In a skillet, combine water, parsnips, carrots and salt to taste. Simmer vegetables for 15 min or possibly till just tender. Stir in orange juice. Simmer 5 min more, or possibly till vegetables are tender; transfer vegetables with a slotted spoon to a bowl. Boil liquid till it is reduced to about 4 Tbsp., remove skillet from heat and stir in zest and butter. Stir till butter is melted.
- Spoon sauce over vegetables and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1457g | |
| Calories 733 | |
| Calories from Fat 223 | 30% |
| Total Fat 25.49g | 32% |
| Saturated Fat 14.98g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 341mg | 14% |
| Potassium 3076mg | 88% |
| Total Carbs 125.33g | 33% |
| Dietary Fiber 30.6g | 102% |
| Sugars 51.57g | 34% |
| Protein 9.79g | 16% |
