Maple-Glazed Parsnips and Carrots |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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There's a sweet hint of spring in the vegetable medley Bill Richards drizzles with reduced-calorie pancake syrup. I enjoy adapting recipes I find in my wife's magazines, the creative cook shares from Ironwood, Michigan. This different side dish goes with many of the entrees I make when our family comes to dinner. Ingredients:
1 pound carrots, cut into 1/4-inch slices |
1 pound parsnips, cut into 1/4-inch slices |
4-1/2 teaspoons butter |
1/4 cup plus 2 tablespoons reduced-calorie pancake syrup |
1/4 cup orange juice |
2 teaspoons grated orange peel |
1/2 teaspoon salt |
1 teaspoon minced fresh parsley |
Directions:
1. 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.
2. Uncover; cook 1-2 minutes longer or until vegetables are tender and syrup mixture thickens and coats vegetables. Sprinkle with parsley. Yield: 6 servings.
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