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Ingredientes
- 2 med. size carrots
- 2 med. size parsnips
- 2 tbsp. frzn apple juice concentrate
- 1 teaspoon cornstarch
- 1/4 teaspoon salt (opt.)
- 1/4 teaspoon grnd allspice
- 1 tbsp. butter
Direcciones
- Peel carrots and parsnips; cut into 1/4 inch thick julienne strips. Bring about 1 inch of water to boil in 2 qt saucepan. Add in carrots and parsnips; cook, covered, for about 8 min or possibly till crisp-tender.
- Meanwhile, in a small bowl, combine apple juice, cornstarch, salt (if you like), allspice and butter. Drain the liquid from carrots and parsnips. Pour the juice mix into the saucepan.
- Cook, over low heat, about 3 min. Stir to coat vegetables. Makes 4 servings. Per serving: 80 calories, 9 grams protein, 3 grams fat, 13 grams carbohydrate, 71 milligrams sodium, 0 milligrams cholesterol, 1 gram fiber.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 162g | |
| Calories 216 | |
| Calories from Fat 105 | 49% |
| Total Fat 11.95g | 15% |
| Saturated Fat 7.37g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 747mg | 31% |
| Potassium 514mg | 15% |
| Total Carbs 27.61g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 18.81g | 13% |
| Protein 1.35g | 2% |
