Carrots And Parsnips Glaze
|Water||1⁄2 Cup (8 tbs)|
|Bouillon granules||1⁄2 Teaspoon|
|Minced parsley||1 Tablespoon|
Cut carrots and parsnips into julienne strips, set aside.
Bring water and bouillon granules to a boil in a medium saucepan.
Add carrots; cook over medium heat 1 minute.
Stir in parsnips, and cook an additional 6 minutes or until crisp-tender.
Remove vegetables from saucepan, reserving 1/4 cup broth in saucepan.
Stir honey into saucepan, and cook until thoroughly heated.
Add vegetables, and toss to coat well.
Transfer to a serving dish, and sprinkle with parsley.
Calories 79 Calories from Fat 3
% Daily Value*
Total Fat 0.34 g0.52%
Saturated Fat 0.05 g0.27%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 199.2 mg8.3%
Total Carbohydrates 19 g6.4%
Dietary Fiber 4.5 g18%
Sugars 8.5 g
Protein 1 g2.7%
Vitamin A 195.8% Vitamin C 30%
Calcium 4.5% Iron 4.2%
*Based on a 2000 Calorie diet