Carrot and Parsnip Coins
by egolf2
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INGREDIENTS
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (230g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 132 | ||
| Calories from Fat: 31 (23%) | ||
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| Amt Per Serving | % DV | |
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| 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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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. |
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Calories per serving: 132
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