Gingered Carrots and Parsnips

By jobustitch

Ingredients

• 3 medium parsnips, peeled and sliced
• 4 medium carrots, peeled and sliced
• 2 tablespoons honey
• 1 teaspoon butter
• 1/2 teaspoon ground ginger
• Dash salt
• 2 tablespoons chopped pecans, toasted

Details

Servings 3

Preparation

Step 1

•Place 1 in. of water in a small saucepan; add parsnips. Bring to a boil. Reduce heat; cover and simmer for 1 minute. Stir in carrots; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. Drain and set aside.
•In the same pan, combine the honey, butter, ginger and salt. Stir in vegetables; heat through. Sprinkle with pecans. Yield: 3 servings.




Nutritional Facts
3/4 cup equals 173 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 121 mg sodium, 32 g carbohydrate, 6 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.