Directions:
- In a small bowl, whisk juices, oil, and mustard until blended. Set aside.
- Place parsnips and carrots in large saucepan and cover with water, salt now if using. Bring to a boil.
- Reduce heat to a simmer, cover and cook until just crisp-tender, about 8 minutes.
- Drain the vegetables and toss with onion, poppy seeds, and juice mix.
- Plate and sprinkle with chives and celery salt.
- Serve warm or at room temperture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.41 Kcal (542 kJ) | ||
| Calories from fat | 34.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 6% | |
|---|---|---|---|
| Sodium | 330.52mg | 14% | |
| Potassium | 504.13mg | 11% | |
| Total Carbs | 22.86g | 8% | |
| Sugars | 7.66g | 31% | |
| Dietary Fiber | 6.12g | 24% | |
| Protein | 1.66g | 3% | |
| Vitamin C | 27mg | 45% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.1mg | 6% | |
| Calcium | 58.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 83.04 Kcal (348 kJ) | ||
| Calories from fat | 21.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 6% | |
|---|---|---|---|
| Sodium | 212.1mg | 14% | |
| Potassium | 323.51mg | 11% | |
| Total Carbs | 14.67g | 8% | |
| Sugars | 4.91g | 31% | |
| Dietary Fiber | 3.93g | 24% | |
| Protein | 1.06g | 3% | |
| Vitamin C | 17.3mg | 45% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.7mg | 6% | |
| Calcium | 37.3mg | 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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