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Carrot And Parsnip Julienne

Yogic.Chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Indian
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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