Directions:
- Place 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.53 Kcal (660 kJ) | ||
| Calories from fat | 77.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 13% | |
|---|---|---|---|
| Cholesterol | 3.39mg | 1% | |
| Sodium | 108.67mg | 5% | |
| Potassium | 311.15mg | 7% | |
| Total Carbs | 21.05g | 7% | |
| Sugars | 15.95g | 64% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.3mg | 2% | |
| Calcium | 35.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 146.89 Kcal (615 kJ) | ||
| Calories from fat | 72.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8g | 13% | |
|---|---|---|---|
| Cholesterol | 3.16mg | 1% | |
| Sodium | 101.33mg | 5% | |
| Potassium | 290.14mg | 7% | |
| Total Carbs | 19.63g | 7% | |
| Sugars | 14.87g | 64% | |
| Dietary Fiber | 3.11g | 13% | |
| Protein | 1.7g | 4% | |
| Vitamin C | 4.8mg | 9% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.3mg | 2% | |
| Calcium | 32.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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