Directions:
- Place parsnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the carrots. Cook 7-9 minutes longer or until vegetables are crisp-tender; drain and keep warm.
- In a large skillet, saute onion and garlic in oil for 1 minute. Add the zucchini and red pepper; cook and stir for 5 minutes or until crisp-tender. Remove from the skillet and keep warm.
- In the same skillet, melt butter; stir in the brown sugar and cornstarch until smooth. Gradually stir in the water, seasoned salt, lemon-pepper and dill. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Add the vegetables; stir to coat. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.18 Kcal (290 kJ) | ||
| Calories from fat | 38.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.26g | 7% | |
|---|---|---|---|
| Cholesterol | 5.19mg | 2% | |
| Sodium | 219.5mg | 9% | |
| Potassium | 169.7mg | 4% | |
| Total Carbs | 7.28g | 2% | |
| Sugars | 4.34g | 17% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 0.77g | 2% | |
| Vitamin C | 28.8mg | 48% | |
| Vitamin A | 0.3mg | 11% | |
| Calcium | 18.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 87.6 Kcal (367 kJ) | ||
| Calories from fat | 48.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 7% | |
|---|---|---|---|
| Cholesterol | 6.57mg | 2% | |
| Sodium | 277.95mg | 9% | |
| Potassium | 214.9mg | 4% | |
| Total Carbs | 9.22g | 2% | |
| Sugars | 5.5g | 17% | |
| Dietary Fiber | 2g | 6% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 36.5mg | 48% | |
| Vitamin A | 0.4mg | 11% | |
| Iron | 0.1mg | 0% | |
| Calcium | 23.1mg | 2% | |
* 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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