Try this Parsnips and Carrots recipe, or contribute your own.
Suggest a better descriptionCook parsnips covered in a small amount of boiling salted water for 2 minutes. Add carrots and return to boil. And cook for 4 minutes more. Drain and set aside. Carefully wipe skillet dry.
Heat 3 tablespoons olive oil over medium heat. Add fennal coriander and cinnamon. Cook about 1 minute or until fragrant stirring occasionally. Ass vegetables and garlic. Cook 10 to 12 minutes turning occasionally. Remove from heat and stir in cilantro, lemon peel and lemon juice and salt and pepper.
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Serving Size: 1 Serving (1420g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 223 | ||
Calories from Fat: 186 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.9mg | 0 % | |
Potassium 142.7mg | 4 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 8.2g | ||
Protein 1.7g | 2 % | |
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: 223
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