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Ingredientes
- 6 x carrots - (abt 1 1/4 lbs total)
- 6 x parsnips - (abt 1 1/4 lbs total)
- 2 Tbsp. butter or possibly margarine Salt to taste
Direcciones
- Peel, then trim ends of carrots and parsnips. Cut the vegetables in half lengthwise.
- In a 5- to 6-qt pan over medium-high heat, heat butter. Add in carrot halves and 3/4 c. water; cover and cook 3 min.
- Add in parsnip halves, cover, and continue cooking till vegetables are tender when pierced, 8 to 10 min longer.
- Uncover the pan and shake it frequently till liquid has evaporated. Pour the vegetables into a bowl and add in salt to taste.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 6 servings | |
| Calories 56 | |
| Calories from Fat 35 | 63% |
| Total Fat 3.97g | 5% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 65mg | 3% |
| Potassium 175mg | 5% |
| Total Carbs 5.2g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.58g | 2% |
| Protein 0.55g | 1% |
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