Glazed Carrots & Parsnips Recipe

1. 1

   Peel carrots and parsnips; cut into 1/4 inch thick julienne strips.

2. 2

   Bring about 1 inch of water to boil in 2 qt saucepan.

3. 3

   Add in carrots and parsnips; cook, covered, for about 8 min or possibly till crisp-tender.

4. 4

   Meanwhile, in a small bowl, combine apple juice, cornstarch, salt (if you like), allspice and butter.

5. 5

   Drain the liquid from carrots and parsnips.

6. 6

   Pour the juice mix into the saucepan.

7. 7

   Cook, over low heat, about 3 min.

8. 8

   Stir to coat vegetables.

9. 9

   Per serving: 80 calories, 9 grams protein, 3 grams fat, 13 grams carbohydrate, 71 milligrams sodium, 0 milligrams cholesterol, 1 gram fiber.

* Per serving · 4 servings · Values may vary.

No additional tips available.