Parsnip Carrot Bake Recipe
- 1-1/2 cups julienned carrots
- 1-1/2 cups juliennned peeled parsnips
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/4 teaspoon dill seed
- 1/4 teaspoon dried parsley flakes
- 2 tablespoons butter
- 1. Place the carrots and parsnips in a 1-qt. baking dish coated with cooking spray. Sprinkle with water, salt, dill seed and parsley. Dot with butter. Cover and bake at 375° for 30-35 minutes or until vegetables are tender. Yield: 4 servings.
3/4 cup: 108 calories, 6g fat (4g saturated fat), 15mg cholesterol, 374mg sodium, 14g carbohydrate (5g sugars, 4g fiber), 1g protein Diabetic Exchanges:3 vegetable, 1 fat
Reviews for Parsnip Carrot Bake
"We like to make these in the winter when we're looking for something different."
"Tis is so YUMMY! Our family loves carrots and parsnips...this is a true winner. It will be part of our Thankgiving menu!! And I am sure we will be eatting it a few times before T Day....Thanks for sharing!"