Whisky Glazed Parsnips and Carrots
by susanblackfrench
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INGREDIENTS
- 4 tablespoons unsalted butter
- 1/2 cup whiskey
- 1/4 cup light brown sugar
- 2 pounds carrots ; peeled, cut into 2 1/2 sticks
- 1 pound parsnips ; peeled, cut into 2 1/1 sticks
- Salt and pepper
INSTRUCTIONS
In a large, deep skillet, melt the butter with whiskey and brown sugar. Stir in the carrots and parsnips.
Press a round of parchment paper directly into the vegetables. Cover with a tight fitting lid and cook over moderate heat until the vegetables are tender and the liquid is almost evaporated 15 minutes
Uncover and cook, tossing until the vegetables are coated in a thick syrup, 1 to 2 minutes. Season the vegetables with salt and pepper and serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (131g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 132 | ||
| Calories from Fat: 37 (28%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.1g | 6 % | |
| Saturated Fat 2.5g | 12 % | |
| Monounsaturated Fat 1g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 10.2mg | 3 % | |
| Sodium 70.1mg | 2 % | |
| Potassium 386.5mg | 10 % | |
| Total Carbohydrate 18.4g | 5 % | |
| Dietary Fiber 3.9g | 16 % | |
| Sugars, other 14.5g | ||
| Protein 1.2g | 2 % | |
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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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