Directions:
- In a 9- to 10-inch heavy skillet combine butter, brown sugar, salt, and water and simmer, stirring, until butter is melted and sugar is dissolved. Add parsnips and simmer, covered, until tender, 4 to 5 minutes. Transfer parsnips with a slotted spoon to a bowl and boil cooking liquid until reduced to a glaze. Return parsnips to skillet. Cook parsnips over low heat, stirring, until heated through and coated with glaze, Stir in lemon juice and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.92 Kcal (753 kJ) | ||
| Calories from fat | 77.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 305.74mg | 13% | |
| Potassium | 435.47mg | 9% | |
| Total Carbs | 25.2g | 8% | |
| Sugars | 10.37g | 41% | |
| Dietary Fiber | 5.67g | 23% | |
| Protein | 1.24g | 2% | |
| Vitamin C | 19.8mg | 33% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 53.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 94.65 Kcal (396 kJ) | ||
| Calories from fat | 40.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 13% | |
|---|---|---|---|
| Cholesterol | 12.05mg | 8% | |
| Sodium | 160.83mg | 13% | |
| Potassium | 229.08mg | 9% | |
| Total Carbs | 13.26g | 8% | |
| Sugars | 5.45g | 41% | |
| Dietary Fiber | 2.98g | 23% | |
| Protein | 0.65g | 2% | |
| Vitamin C | 10.4mg | 33% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 7% | |
| Calcium | 28.2mg | 5% | |
* 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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