Matchstick Parsnips And Carrots

Recipe Ingredients

1 1/2 cups	355ml	Water
1 1/2 tablespoons	22ml	Margarine
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Lemon juice
3/4 teaspoon	3.8ml	Salt
6 cups	1422ml	Julienne-cut parsnips - (2-inch)
		(3/4 pound)
6 cups	660g / 23oz	Julienne-cut carrots - (2-inch)
		(1 pound)
1/3 cup	48g / 1.7oz	Chopped fresh parsley

Recipe Instructions

Combine first 5 ingredients in a Dutch oven; stir well. Add parsnips and carrots; toss well. Place over medium heat; cover and cook 10 minutes. Uncover and cook an additional 10 minutes. Yield: 6 servings (serving size: 1 cup).

Source:
Cooking Light, Nov/Dec 1993, page 152

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