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Glazed Carrot and Parsnip Coins
Ingredients:
1 1/2 lb. medium carrots and or parsnips, peeled (4 cups)
2 Tbs. olive oil
1/4 c. brown sugar
2 Tbs. balsamic vinegar
1 tsp. cornstarch
Dash salt
1 1/2 lb. medium carrots and or parsnips, peeled (4 cups)
2 Tbs. olive oil
1/4 c. brown sugar
2 Tbs. balsamic vinegar
1 tsp. cornstarch
Dash salt
Directions:
Slice carrots and or parsnips 1/4" thick. In a medium saucepan cook carrots and parsnips, covered, in a small amount of boiling salted water for 7 to 9 minutes or till crisp-tender. Drain; remove from pan.
In the same saucepan combine oil, sugar,vinegar, cornstarch and salt. Cook and stir oover medium heat until slightly thickened. Add carrots and parsnips. Cook, uncovered, about 2 minutes or till glazed, stirring frequently. Season to taste with salt and pepper.
Makes 8 Servings
Slice carrots and or parsnips 1/4" thick. In a medium saucepan cook carrots and parsnips, covered, in a small amount of boiling salted water for 7 to 9 minutes or till crisp-tender. Drain; remove from pan.
In the same saucepan combine oil, sugar,vinegar, cornstarch and salt. Cook and stir oover medium heat until slightly thickened. Add carrots and parsnips. Cook, uncovered, about 2 minutes or till glazed, stirring frequently. Season to taste with salt and pepper.
Makes 8 Servings
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