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Ingredientes
- 4 x carrots, medium
- 4 x parsnips
- 60 gm butter
- 1/2 c. almonds, slivered
- 2 Tbsp. lemon juice
- 2 Tbsp. honey
- 1 tsp mustard, whole grain salt, pepper
Direcciones
- Toast almonds on a baking tray in a moderate oven till golden brown.
- Peel and wash carrots and parsnips. Slice lengthways, then into long strips. Heat butter in a pan, add in carrots and parsnips and cook gently till tender, about 5 min. Add in almonds, lemon juice, honey and mustard and heat through. Season well.
- Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 196 | |
| Calories from Fat 131 | 67% |
| Total Fat 15.02g | 19% |
| Saturated Fat 7.93g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 139mg | 6% |
| Potassium 232mg | 7% |
| Total Carbs 15.76g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 11.61g | 8% |
| Protein 1.89g | 3% |
