Post by Loupy on Jan 10, 2011 13:55:38 GMT -7
Maple Glazed Root Vegetables
By The Nourished Kitchen
WebMD Recipe from Foodily.com
Total Servings: 6
Maple-glazed root vegetables, slightly sweet, and a charming accompaniment to winter time suppers, satisfy and nourish. This dish is as equally well-suited to breakfast as it is to supper.
Ingredients
3 large carrots, peeled
3 large parsnips, peeled
2 tablespoons clarified butter
2 tablespoons maple syrup, preferably grade B
Dash Unrefined Sea Salt
Instructions
Julienne the peeled parsnips and carrots by cutting them into thin matchsticks no thicker than 1/4-inch.
Melt the clarified butter in a skillet over medium heat.
Add the julienned carrots and parsnips to the melted ghee, and stir continuously over medium heat until the vegetables become slightly tender‚ or about 5 ‚ 6 minutes. Note that some of the parsnips and carrots may become slightly caramelized.
Gently stir in maple syrup and season with a dash salt. Continue to stir the carrots and parsnips for about 1 to 2 minutes or until the vegetables are well-glazed by the maple syrup.
Serve warm.
Nutritional Information
Calories: 45.6
Carbohydrates: 3.1 g
Cholesterol: 10.0 mg
Fat: 3.8 g
Saturated Fat: 2.4 g
Fiber: 0.0 g
Sodium: 1.1 mg
Protein: 0.0 g
From www.foodily.com © 2010 Foodily.com Inc.
By The Nourished Kitchen
WebMD Recipe from Foodily.com
Total Servings: 6
Maple-glazed root vegetables, slightly sweet, and a charming accompaniment to winter time suppers, satisfy and nourish. This dish is as equally well-suited to breakfast as it is to supper.
Ingredients
3 large carrots, peeled
3 large parsnips, peeled
2 tablespoons clarified butter
2 tablespoons maple syrup, preferably grade B
Dash Unrefined Sea Salt
Instructions
Julienne the peeled parsnips and carrots by cutting them into thin matchsticks no thicker than 1/4-inch.
Melt the clarified butter in a skillet over medium heat.
Add the julienned carrots and parsnips to the melted ghee, and stir continuously over medium heat until the vegetables become slightly tender‚ or about 5 ‚ 6 minutes. Note that some of the parsnips and carrots may become slightly caramelized.
Gently stir in maple syrup and season with a dash salt. Continue to stir the carrots and parsnips for about 1 to 2 minutes or until the vegetables are well-glazed by the maple syrup.
Serve warm.
Nutritional Information
Calories: 45.6
Carbohydrates: 3.1 g
Cholesterol: 10.0 mg
Fat: 3.8 g
Saturated Fat: 2.4 g
Fiber: 0.0 g
Sodium: 1.1 mg
Protein: 0.0 g
From www.foodily.com © 2010 Foodily.com Inc.
