Carrot-parsnip Julienne Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Orange juice,
1/8 tsp: Ground nutmeg,
1 tsp: Lemon juice,
3/4 cup: Carrots, julienne cut
1/2 tsp: Salt,
3/4 cup: Parsnips, julienne cut
1/4 tsp: White pepper,
1 tbsp: Maple syrup,
1/4 tsp: Ground ginger,
Directions:
Combine first 6 ingredients in medium saucepan; bring to a boil. Add
carrots and parsnips; cover, reduce heat and simmer for 6 minutes or
until tender. Drain and spoon vegetables into a serving bowl. Drizzle
with maple syrup and serve.
Cooking Light March 1995
Submitted By DIANE LAZARUS On 03-01-95
Source from luhu.jp
carrots and parsnips; cover, reduce heat and simmer for 6 minutes or
until tender. Drain and spoon vegetables into a serving bowl. Drizzle
with maple syrup and serve.
Cooking Light March 1995
Submitted By DIANE LAZARUS On 03-01-95
Source from luhu.jp
Tags
Vegetables