Directions:
- In a pot boil broth, cook the carrots and parsnips in the broth for 10 to 15 minutes, or until they are just tender, and transfer them to a bowl.
- In a skillet melt the butter and saute onions till tender add honey. If carrots and parsnips arn`t sweet you can add more honey.
- Add the carrots and parsnips, Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots and parsnips are glazed evenly and heated through, and season it with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.94 Kcal (439 kJ) | ||
| Calories from fat | 18.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 3% | |
|---|---|---|---|
| Cholesterol | 4.12mg | 1% | |
| Sodium | 203.73mg | 8% | |
| Potassium | 455.91mg | 10% | |
| Total Carbs | 20.76g | 7% | |
| Sugars | 7.35g | 29% | |
| Dietary Fiber | 5.02g | 20% | |
| Protein | 1.85g | 4% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.9mg | 5% | |
| Calcium | 45.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 67.47 Kcal (282 kJ) | ||
| Calories from fat | 11.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 3% | |
|---|---|---|---|
| Cholesterol | 2.65mg | 1% | |
| Sodium | 130.99mg | 8% | |
| Potassium | 293.14mg | 10% | |
| Total Carbs | 13.35g | 7% | |
| Sugars | 4.73g | 29% | |
| Dietary Fiber | 3.23g | 20% | |
| Protein | 1.19g | 4% | |
| Vitamin C | 9.2mg | 24% | |
| Vitamin A | 0.4mg | 19% | |
| Iron | 0.6mg | 5% | |
| Calcium | 29.5mg | 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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