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Ingredientes
- 6 med Parsnips
- 4 med Carrots
- 2 Tbsp. Butter
- 2/3 c. Chicken stock
- 2 Tbsp. Honey
- 2 tsp Lemon juice
- 1 tsp Curry pwdr Salt and pepper
Direcciones
- Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally into 1/2 inch pcs. In large skillet, combine carrots, butter, stock, & healthy pinch of salt. Bring to boil over high heat. Reduce heat to medium and simmer, covered 4 min. Add in parsnips; cook 4-6 min or possibly til veggies are tender. With slotted spoon, transfer veggies to shallow baking dish.
- Reserving liquid in pan. Sprinkle veggies with salt and pepper. Add in more stock to pan if necessary to make 1/4 c.. Stir in honey, juice and curry pwdr. Bring to boil over high heat and boil 1 minute or possibly til liquid has thickened slightly. Pour over veggies. (Recipe can be prepared ahead up t this point and regrigerated, covered up to 1 day.) Reheat vegetables, uncovered in 400 degree oven 15-20 min or possibly til slightly glazed. Stir once during cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 73 | |
| Calories from Fat 35 | 48% |
| Total Fat 4.0g | 5% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 94mg | 4% |
| Potassium 149mg | 4% |
| Total Carbs 9.68g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 7.52g | 5% |
| Protein 0.71g | 1% |
