Recipe - Matchstick Parsnips And Carrots

1 One half cup Water
1 One half tablespoon Margarine
1 tablespoon Sugar
1 tablespoon Lemon juice
Three fourths teaspoon Salt
6 cup Juliennecut parsnips,
(2inch) (Three fourths pound)
6 cup Juliennecut carrots,
(2inch) (1 pound)
1/3 cup Chopped fresh parsley

Combine first 5 ingredients in a Dutch oven; stir well. Add parsnips and
carrots; toss well. Place over medium heat; cover and cook 10 minutes.
Uncover and cook an additional 10 minutes. Yield: 6 servings (serving size:
1 cup).

Per serving: 211 Calories; 4g Fat (15% calories from fat); 4g Protein; 44g
Carbohydrate; 0mg Cholesterol; 388mg Sodium

Serving Ideas : Spoon into a serving bowl; sprinkle with parsley.

Recipe by: Cooking Light, Nov/Dec 1993, page 152

Posted to MCRecipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.