Directions:
- Cut carrots and parsnips into 2- x 1/4-inch strips.
- Cook carrots and parsnips in boiling water to cover in a large saucepan 8 to 10 minutes or until tender, adding currants, if desired, during last 3 minutes of cooking; drain.
- Melt butter in large saucepan over medium heat; stir in mustard, honey, and salt until blended. Stir in carrot mixture, and cook 15 minutes or until thoroughly heated. Sprinkle with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1395.61 Kcal (5843 kJ) | ||
| Calories from fat | 462.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.37g | 79% | |
|---|---|---|---|
| Cholesterol | 122.12mg | 41% | |
| Sodium | 2157.22mg | 90% | |
| Potassium | 3551.82mg | 76% | |
| Total Carbs | 225.12g | 75% | |
| Sugars | 138.41g | 554% | |
| Dietary Fiber | 40.69g | 163% | |
| Protein | 13.56g | 27% | |
| Vitamin C | 112mg | 187% | |
| Vitamin A | 5.1mg | 170% | |
| Iron | 5.8mg | 32% | |
| Calcium | 368.5mg | 37% | |
| Amount Per 100 g | |||
| Calories | 121.38 Kcal (508 kJ) | ||
| Calories from fat | 40.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 79% | |
|---|---|---|---|
| Cholesterol | 10.62mg | 41% | |
| Sodium | 187.61mg | 90% | |
| Potassium | 308.9mg | 76% | |
| Total Carbs | 19.58g | 75% | |
| Sugars | 12.04g | 554% | |
| Dietary Fiber | 3.54g | 163% | |
| Protein | 1.18g | 27% | |
| Vitamin C | 9.7mg | 187% | |
| Vitamin A | 0.4mg | 170% | |
| Iron | 0.5mg | 32% | |
| Calcium | 32.1mg | 37% | |
* 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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