Carrot-Parsnip Julienne Recipe - Cooking Index
1/2 cup | 118ml | Orange juice |
1 teaspoon | 5ml | Lemon juice |
1/2 teaspoon | 2.5ml | Salt |
1/4 teaspoon | 1.3ml | White pepper |
1/4 teaspoon | 1.3ml | Ground ginger |
1/8 teaspoon | 0.6ml | Ground nutmeg |
3/4 cup | 82g / 2.9oz | Julienne-cut carrot |
3/4 cup | 177ml | Julienne-cut parsnip |
1 tablespoon | 15ml | Maple syrup |
Combine the first 6 ingredients in a medium saucepan; bring to a boil. Add carrot and parsnip; cover, reduce heat, and simmer 6 minutes or until tender. Drain and spoon vegetables into a serving bowl; drizzle with maple syrup. Yield: 2 servings (serving size: 1/2 cup).
Source:
Cooking Light, March 1995, page 143
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