From orange grate 1/2 teaspoon of peel and squeeze 1/4 cup juice.
In 12 in. skillet combine butter, water, carrots, parsnips and nutmeg and 1/2 teaspoon of salt.
Cover and cook covered 3 min.
Stir in orange juice and cook uncovered 6 to 8 min longer or until vegetables are tender-crisp and most of the liquid evaporates.
Stir in orange peel.
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (23%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 7.6mg||2 %|
|Sodium 104.4mg||4 %|
|Potassium 630.7mg||17 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 18.7g|
|Protein 2.1g||3 %|
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Calories per serving: 132
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