2 med. size carrots
2 med. size parsnips
2 tbsp. frozen apple juice concentrate
1 tsp. cornstarch
1/4 tsp. salt (opt.)
1/4 tsp. ground allspice
1 tbsp. butter

Peel carrots and parsnips; cut into 1/4 inch thick julienne strips. Bring about 1 inch of water to boil in 2 quart saucepan. Add carrots and parsnips; cook, covered, for about 8 minutes or until crisp-tender.

Meanwhile, in a small bowl, combine apple juice, cornstarch, salt (if desired), allspice and butter. Drain the liquid from carrots and parsnips. Pour the juice mixture into the saucepan.

Cook, over low heat, about 3 minutes. Stir to coat vegetables. Makes 4 servings. Per serving: 80 calories, 9 grams protein, 3 grams fat, 13 grams carbohydrate, 71 milligrams sodium, 0 milligrams cholesterol, 1 gram fiber.