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Gingered Carrots & Parsnips Recipe
Gingered Carrots & Parsnips Recipe photo by Taste of Home

Gingered Carrots & Parsnips Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings

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

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.

Directions

  1. 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.
  2. In the same pan, combine the honey, butter, ginger and salt. Stir in vegetables; heat through. Sprinkle with pecans. Yield: 3 servings.
Originally published as Gingered Carrots & Parsnips in Healthy Cooking October/November 2008, p27

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.

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