Directions:
- In a large skillet, cook and stir carrots and parsnips over medium heat in butter for 5 minutes. Combine the pancake syrup, orange juice, orange peel and salt; pour over carrot mixture. Cook over medium-high heat until mixture comes to a boil. Cover and cook for 6-7 minutes or until vegetables are crisp-tender.
- Uncover; cook 1-2 minutes longer or until vegetables are tender and syrup mixture thickens and coats vegetables. Sprinkle with parsley. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.99 Kcal (565 kJ) | ||
| Calories from fat | 25.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 271.93mg | 11% | |
| Potassium | 549.74mg | 12% | |
| Total Carbs | 26.88g | 9% | |
| Sugars | 11.69g | 47% | |
| Dietary Fiber | 6.13g | 25% | |
| Protein | 1.67g | 3% | |
| Vitamin C | 23.7mg | 40% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.8mg | 4% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 76.51 Kcal (320 kJ) | ||
| Calories from fat | 14.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 4% | |
|---|---|---|---|
| Cholesterol | 4.32mg | 3% | |
| Sodium | 154.13mg | 11% | |
| Potassium | 311.6mg | 12% | |
| Total Carbs | 15.23g | 9% | |
| Sugars | 6.62g | 47% | |
| Dietary Fiber | 3.47g | 25% | |
| Protein | 0.95g | 3% | |
| Vitamin C | 13.5mg | 40% | |
| Vitamin A | 0.4mg | 26% | |
| Iron | 0.4mg | 4% | |
| Calcium | 32.1mg | 6% | |
* 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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