Saturday, July 23, 2011

How to Cook Glazed parsnip and carrot sticks Popped Mustard Seeds, easy recipe How to Cook Glazed parsnip and carrot sticks Popped Mustard Seeds, easy recipe.

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.

Servings: Serves 4

  • 1 pound carrots, cut into 2-inch sticks (3 1/2 cups)
  • 1 pound parsnips, peeled and cut into 2-inch sticks (5 cups)
  • 1 tablespoon olive oil
  • 1/4 cup mustard seeds
  • 1 tablespoon unsalted butter
  • 3 1/2 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
Steam parsnips and carrots in steamer over medium heat 8 to 10 minutes, or until crisp-tender. Drain.
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.
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 Facts
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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