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Results 1 - 9 of 9 for glazed carrots parsnips
In a medium saucepan, cook carrots and parsnips in one inch of boiling ... tossing occasionally until vegetables are tender and evenly glazed.
Peel carrots and parsnips; cut into 1/4 inch ... grams fat, 13 grams carbohydrate, 71 milligrams sodium, 0 milligrams cholesterol, 1 gram fiber.
Peel and cut into 2 inch sticks (logs) the carrots or parsnips. Cook sticks in boiling, ... cooked, refrigerated and glazed just before serving.
Steam vegetables until crisp tender, about 8 minutes. Combine remaining ingredients in large bowl add vegetables and toss gently serve hot. ...
Boil above until dissolved. Then add to vegetables.
Soak currants in hot water ... pat dry. (The carrots, parsnips and currants can be prepared ... resemble carrots but are creamy beige in color.
In large saucepan, combine the ... boil. Add the carrots and cook the mixture, covered, ... minute. Add the parsnips and cook the mixture, covered, ... and toss mixture gently.
Melt butter and oil in ... skillet; stir-fry the carrots, parsnips, and ginger until crunchy ... woody cores. Stores for 2-3 weeks in refrigerator.
1. Place sweet potatoes in ... heat. Add onion, carrot, celery and parsnip; cook 10 minutes, stirring ... 10 minutes before carving. Serves 10.
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