Directions:
- In a skillet combine the water, the parsnips, the carrots, and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.96 Kcal (841 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 93.13mg | 4% | |
| Potassium | 871.78mg | 19% | |
| Total Carbs | 35.87g | 12% | |
| Sugars | 14.61g | 58% | |
| Dietary Fiber | 9.08g | 36% | |
| Protein | 2.75g | 6% | |
| Vitamin C | 46.7mg | 78% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 1.1mg | 6% | |
| Calcium | 96.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 51.08 Kcal (214 kJ) | ||
| Calories from fat | 13.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 9% | |
|---|---|---|---|
| Cholesterol | 3.88mg | 5% | |
| Sodium | 23.67mg | 4% | |
| Potassium | 221.6mg | 19% | |
| Total Carbs | 9.12g | 12% | |
| Sugars | 3.71g | 58% | |
| Dietary Fiber | 2.31g | 36% | |
| Protein | 0.7g | 6% | |
| Vitamin C | 11.9mg | 78% | |
| Vitamin A | 0.3mg | 40% | |
| Iron | 0.3mg | 6% | |
| Calcium | 24.5mg | 10% | |
* 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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