Carrot-Parsnip Julienne Recipe - Cooking Index
Carrot-Parsnip Julienne Recipe - Cooking Index
| 1/2 cup | Orange juice | |
| 1 teaspoon | Lemon juice | |
| 1/2 teaspoon | Salt | |
| 1/4 teaspoon | White pepper | |
| 1/4 teaspoon | Ground ginger | |
| 1/8 teaspoon | Ground nutmeg | |
| 3/4 cup | Julienne-cut carrot | |
| 3/4 cup | Julienne-cut parsnip | |
| 1 tablespoon | 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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