Glazed Carrots & Parsnips Recipe
Ingredients:
2 med. size carrots2 med. size parsnips
2 tbsp. frozen apple juice concentrate
1 tsp. cornstarch
1/4 tsp. salt (opt.)
1/4 tsp. ground allspice
1 tbsp. butter
Cooking Directions:
Peel carrots and parsnips; cut into 1/4 inch thick julienne strips. Bring about 1 inch of water to boil in 2 quart saucepan. Add carrots and parsnips; cook, covered, for about 8 minutes or until crisp-tender.Meanwhile, in a small bowl, combine apple juice, cornstarch, salt (if desired), allspice and butter. Drain the liquid from carrots and parsnips. Pour the juice mixture into the saucepan.
Cook, over low heat, about 3 minutes. 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.
Other Recipes you might like:
Orange-glazed Carrots, Apricot Glazed Carrots, Glazed Baby Carrots, Glazed Carrots With Red Grapes, Glazed Carrots, Dorothy's Glazed Carrots
