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There's a sweet hint of spring in the vegetable medley Bill Richards drizzles with reduced-calorie pancake syrup. "I enjoy adapting recipes I find in my wife's magazines," the creative cook shares from Ironwood, Michigan. "This different side dish goes with many of the entrees I make when our family comes to dinner."
This recipe is:
Nutritional Analysis: 2/3 cup equals 144 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 279 mg sodium, 29 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.
Originally published as Maple-Glazed Parsnips and Carrots in
Light & Tasty
February/March 2005, p52
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