Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds
From mystic_river1 14 years ago
- 20 minutes to make
- Serves 4
A tasty lo-fat delight from Vegetarian Times. When you pop the mustard seeds they lose the harsh mustardy taste and replace it with a unique flavor.
Ingredients
- Ingredients shopping list
- 1 lb. carrots, cut into 2-inch sticks (3 1/2 cups) shopping list
- 1 lb. parsnips, peeled and cut into 2-inch sticks (5 cups) shopping list
- 1 Tbs. olive oil shopping list
- 1/4 cup mustard seeds shopping list
- 1 Tbs. unsalted butter shopping list
- 3 1/2 Tbs. pure maple syrup shopping list
- 2 Tbs. Dijon mustard shopping list
How to make it
- Directions
- 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.
People Who Like This Dish 5
- ayeyerma Belfast, GB
- nadaism Bathurst, AU
- kfehrer12 BOISE, ID
- borinda SoCal, CA
- marpar Copenhagen, DK
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 5 people-
Love carrots and parsnips. Will be popping those seeds soon.
Cheerfully
Nada :)
nadaism
in Bathurst loved it
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Hey Mystic, i've been browsing peoples recipes for the past hour and guess what 8/10 of them that i love happen to be yours!
ayeyerma
in Belfast loved it
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