Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds
Recipe from Vegetarian Times

Mashed carrots and parsnips are a classic combination from Ireland and the British Isles. Here, we've steamed the two vegetables together and spiced them up with popped mustard seeds. When mustard seeds are popped over low heat, they lose their hot, "mustardy" flavor and taste wonderfully nutty.


Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds

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Servings: Serves 4
Related Categories: Dinner, Low Calorie, Low Fat, Quick and Easy
 
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Ingredients
  • 1  pound
    carrots, cut into 2-inch sticks (3 1/2 cups)
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  • 1  pound
    parsnips, peeled and cut into 2-inch sticks (5 cups)
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  • 1  tablespoon
    olive oil
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  • 1/4  cup
    mustard seeds
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  • 1  tablespoon
    unsalted butter
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  • 3 1/2  tablespoons
    pure maple syrup
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  • 2  tablespoons
    Dijon mustard
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Directions
1.
Steam parsnips and carrots in steamer over medium heat 8 to 10 minutes, or until crisp-tender. Drain.
2.
Heat oil in skillet over low heat. Add mustard seeds and cover. When popping sound begins, turn off heat. Keep skillet covered until popping stops. Set aside.
3.
Melt butter in nonstick skillet over medium heat. Stir in maple syrup and mustard. Add parsnip and carrot sticks, and cook over low heat 8 minutes, or until vegetables are glazed and golden. Toss with mustard seeds, and season with salt and pepper, if desired.

Nutrition information
Calories 276, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 8 mg, Sodium 400 mg, Carbohydrate 45 g, Fiber 9 g, Protein 5 g, Sugars 20 g. Percent Daily Values are based on a 2,000 calorie diet
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