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“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:
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
October/November 2008, p27
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