Parsnip and Carrot Dice Recipe

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Ingredients:

Serving

1 small onion, minced
2 tbsp unsalted butter
6 carrots, peeled and cut into 1/4-inch dice
6 medium parsnips, peeled and cut into 1/4-inch dice
1/2 cup chicken broth
2 tsp dijon mustard
2 tbsp heavy cream
2 tbsp fresh parsley leaves, minced

Directions:

In a large saucepan, cook the onion in the butter over moderately low heat, stirring until it is just softened.
Add the carrots, parsnips and season to taste.
Stir the vegetables to coat them with the butter.
Add the broth, bring the liquid to a simmer and cook the vegetables, covered, over moderate heat for 5-7 minutes or until they are just tender - not mushy.
In a small bowl stir together the mustard and the cream and stir this into the vegetables along with parsley and salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	83.42 Kcal (349 kJ)
Calories from fat	51.87 Kcal
		% Daily Value*
Total Fat	5.76g	9%
Cholesterol	17.03mg	6%
Sodium	136.28mg	6%
Potassium	242.1mg	5%
Total Carbs	7.46g	2%
Sugars	3.55g	14%
Dietary Fiber	2.15g	9%
Protein	0.98g	2%
Vitamin C	7.6mg	13%
Vitamin A	0.7mg	22%
Iron	0.1mg	1%
Calcium	31.1mg	3%

Amount Per 100 g
Calories	79.51 Kcal (333 kJ)
Calories from fat	49.44 Kcal
		% Daily Value*
Total Fat	5.49g	9%
Cholesterol	16.23mg	6%
Sodium	129.89mg	6%
Potassium	230.76mg	5%
Total Carbs	7.11g	2%
Sugars	3.38g	14%
Dietary Fiber	2.05g	9%
Protein	0.93g	2%
Vitamin C	7.3mg	13%
Vitamin A	0.6mg	22%
Iron	0.1mg	1%
Calcium	29.6mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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