Directions:
- Place the parsnips and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a small bowl, whisk the orange juice, oil, lemon juice and mustard until blended.
- Drain the vegetables; add orange juice mixture and toss to coat. Sprinkle with the chives and celery seed. Serve warm. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.02 Kcal (519 kJ) | ||
| Calories from fat | 32.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.65g | 6% | |
|---|---|---|---|
| Sodium | 37.98mg | 2% | |
| Potassium | 489.28mg | 10% | |
| Total Carbs | 21.94g | 7% | |
| Sugars | 7.23g | 29% | |
| Dietary Fiber | 5.85g | 23% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.2mg | 7% | |
| Calcium | 54.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 85.92 Kcal (360 kJ) | ||
| Calories from fat | 22.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 6% | |
|---|---|---|---|
| Sodium | 26.31mg | 2% | |
| Potassium | 338.97mg | 10% | |
| Total Carbs | 15.2g | 7% | |
| Sugars | 5.01g | 29% | |
| Dietary Fiber | 4.05g | 23% | |
| Protein | 1.06g | 3% | |
| Vitamin C | 18.2mg | 44% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.9mg | 7% | |
| Calcium | 37.7mg | 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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