Glazed Carrots/Parsnips
Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.
Yield
6 servingsPrep
5 minCook
5 minReady
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
carrots
parsnips or a combination thereof |
|
| 1 | x |
water
as needed |
*
|
| 1 | x |
butter
to taste |
*
|
| 2 | tablespoons |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
carrots
parsnips or a combination thereof |
|
| 1 | x |
water
as needed |
*
|
| 1 | x |
butter
to taste |
*
|
| 3E+1 | ml |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
Directions
Peel and cut the vegetables to the size and shape you desire.
The thicker they are however, the longer they will take to cook.
Add them to a sauté pan with enough water to come half way up the sides of the vegetables.
Add the butter, sugar, salt and pepper.
Bring to a boil and continue to cook, partially covered, until tender.
Remove the lid when they are almost done so that some of the water can evaporate, thus producing a syrupy glaze.
Sprinkle with parsley when finished.
