Gingered Carrots & Parsnips Recipe

Gingered Carrots & Parsnips Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

“Ginger adds a marvelous taste to these root vegetables." The flavorful side will be a hit on any buffet table. Marie Rizzio - Interlochen, Michigan

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Gingered Carrots & Parsnips Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Gingered Carrots & Parsnips Recipe

Prep/Total Time: 30 min.

Yield: 3 Servings

20 10 30

Ingredients

3 medium parsnips, peeled and sliced
4 medium carrots, peeled and sliced
2 tablespoons honey
1 teaspoon butter
1/2 teaspoon ground ginger
Dash salt
2 tablespoons chopped pecans, toasted

Directions

Place 1 in. of water in a small saucepan; add parsnips. Bring to a boil. Reduce heat; cover and simmer for 1 minute. Stir in carrots; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. Drain and set aside.
In the same pan, combine the honey, butter, ginger and salt. Stir in vegetables; heat through. Sprinkle with pecans. Yield: 3 servings.

Nutritional Facts 3/4 cup equals 173 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 121 mg sodium, 32 g carbohydrate, 6 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Gingered Carrots & Parsnips in Healthy Cooking October/November 2008, p27