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Carrot And Parsnip Julienne

Yogic.Chef's picture
  Carrots 1 Pound, julienned (15 Grams)
  Parsnips 1 Pound, julienned (15 Grams)
  Orange juice 3 Fluid Ounce (75 Milliliter)
  Water 3 Fluid Ounce (75 Milliliter)
  Butter 10 Ounce (25 Grams)
  Lemon juice 1 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Pinch salt 1 Teaspoon
  Pepper 1
  Maple syrup 2 Tablespoon

Place all the ingredients, except the maple syrup and garnish, in a pan; simmer over a low heat for 15 minutes.
Leave on a low heat and add the maple syrup, stirring gently until the vegetables are glazed.
Serve hot, garnished with parsley.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2689 Calories from Fat 2046

% Daily Value*

Total Fat 233 g358.3%

Saturated Fat 146.1 g730.4%

Trans Fat 0 g

Cholesterol 609.6 mg203.2%

Sodium 2375.5 mg99%

Total Carbohydrates 157 g52.4%

Dietary Fiber 35.5 g141.9%

Sugars 69.3 g

Protein 13 g26.1%

Vitamin A 1660.8% Vitamin C 258.7%

Calcium 41.5% Iron 26.6%

*Based on a 2000 Calorie diet

Carrot And Parsnip Julienne Recipe