(originally made 2/2013)
No school yesterday due to the anticipated snow, so I had to
rearrange my meal plan for the day. Panko crusted chicken was an easy
choice, but the parsnips I'd planned on putting in stew needed to be
repurposed. When my Healthy Cooking Annuals arrive I always go through
and make a list of the recipes I want to try, and I found this on one
of those lists :)
I halved the recipe and had to omit the nuts due to allergies.
Next time I might use some sunflower or pumpkin seeds. Another
possible switch would be fresh grated ginger instead of the dried. I
always buy a chunk and stick it in the freezer and forget I have it.
:) I also gave mine a quick twist of fresh cracked black pepper.
Simple, healthy and delicious!
* Exported from MasterCook *
Gingered Carrots & Parsnips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium parsnips -- peeled and sliced (1 large)
4 medium carrots -- peeled and sliced (used baby carrots)
2 tablespoons honey
1 teaspoon butter
1/2 teaspoon ground ginger
1 Dash salt
2 tablespoons chopped pecans -- toasted (omitted)
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.
In the same pan, combine the honey, butter, ginger
and salt. Stir in vegetables; heat through. Sprinkle with pecans.
Yield: 3 servings.
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 Healthy Cooking October/November 2008, p27