Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally into 1/2 inch pieces. In large skillet, combine carrots, butter, stock, & pinch of salt. Bring to boil over high heat. Reduce heat to medium and simmer, covered 4 minutes. Add parsnips; cook 4-6 minutes or til veggies are tender. With slotted spoon, transfer veggies to shallow baking dish. Reserving liquid in pan. Sprinkle veggies with salt and pepper. Add more stock to pan if necessary to make 1/4 cup. Stir in honey, juice and curry powder. Bring to boil over high heat and boil 1 minute or 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 minutes or til slightly glazed. Stir once during cooking.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 6|
|Calories from Fat: 43 (31%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 11.8mg||4 %|
|Sodium 165.5mg||6 %|
|Potassium 474.9mg||12 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 17.6g|
|Protein 2.7g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 138
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