carrots & parsnips with caraway-cider glaze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 lbs carrots peeled and coin sliced 1/4 inch 1 lb parsnips, peeled and coin sliced /4 inch 1 1/2 tsp caraway seeds1 cup apple cider1/4 cup unsweetened applesauce2 tablespoons granulated splenda0.25 tsp salt0.25 tsp ground pepper
toast caraway seeds in skillet over medium heat until fragrant(3 min), cool, crush and set aside.
boil cider in saucepan uncovered until reduiced to 1/4 cup(abt 15 min) Add caraway sees, applesauce, splenda, salt and pepper and cook uncovered until mixture is the consistency of syrup(abt 4 min) boil carrots and parsnips 10-12 min or until just tender. drain, combine with cider syrup mix and serve makes 10 servings 90 calories each
boil cider in saucepan uncovered until reduiced to 1/4 cup(abt 15 min) Add caraway sees, applesauce, splenda, salt and pepper and cook uncovered until mixture is the consistency of syrup(abt 4 min) boil carrots and parsnips 10-12 min or until just tender. drain, combine with cider syrup mix and serve makes 10 servings 90 calories each
Nutritional Info Amount Per Serving
- Calories: 90.2
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 128.6 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 4.7 g
- Protein: 1.7 g