Try this Stewed Shallots and Parsnips recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, heat olive oil until hot. Carefully add shallots and parsnips to the pan and cook until caramelized. When browned, drizzle honey around the inside perimeter of the pan. Toss shallots and parsnips in the honey and allow the pan to become hot again. Add wine and reduce until dry, then add vinegar, allowing vegetables to absorb all the liquid. Season to taste with salt and pepper. NOTES : Recipe courtesy of Robert Wong Recipe by: Cooking Live Show #CL9037 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 136 | ||
Calories from Fat: 15 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 157.8mg | 5 % | |
Potassium 37.4mg | 1 % | |
Total Carbohydrate 27g | 8 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 26.9g | ||
Protein 0.1g | 0 % | |
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: 136
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