You are here

Dilled Carrots And Parsnips

Microwaverina's picture
Ingredients
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Dried dill weed 1⁄4 Teaspoon, crushed
  Carrots 2 Cup (32 tbs), cut into 1 inch-long sticks
  Parsnips 2 Cup (32 tbs), cut into 1 inch-long sticks
Directions

1. In 3-quart microwave-safe casserole, stir soup until smooth. Add milk and dill weed; stir until well blended. Stir in carrots. Cover with lid; microwave on high 6 minutes.
2. Stir in parsnips. Cover; microwave on high 13 minutes or until vegetables are nearly tender, stirring twice during cooking. Let stand, covered, 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy

Rate It

Your rating: None
4.078125
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 540 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 2.3 g11.7%

Trans Fat 0 g

Cholesterol 23.5 mg7.8%

Sodium 1430.3 mg59.6%

Total Carbohydrates 109 g36.2%

Dietary Fiber 22.8 g91.2%

Sugars 35.8 g

Protein 12 g23.9%

Vitamin A 868.9% Vitamin C 101.6%

Calcium 57.7% Iron 16.6%

*Based on a 2000 Calorie diet

Dilled Carrots And Parsnips Recipe