Published by Lisa August 29th, 2007
in Green Eating & Living and MyDocHub.
A different way to enjoy root vegetables.
Diet Types: Low Sodium, Vegetarian
Ingredients:
3 carrots, thinly julienned
3 parsnips, thinly julienned
1 large leek
1 teaspoon olive oil
2 tablespoons Red Wine Vinegar
2 tablespoons olive oil
2 teaspoons Dijon-style mustard
1 tablespoon honey
Serves: 4
Cooking Time: 30 minutes - one hour
Instructions:
Cut off all but 1″ of green top of leek. Trim off end, cut lengthwise into 2″ slivers. Rinse. Heat oil over medium heat. Sauté leeks 4 minutes. Add carrots and parsnips and sauté, covered, 5-8 minutes or until tender-crisp. Place in a bowl. Mix dressing in a separate bowl or shake jar and pour over veggies. Toss well and refrigerate at least 3 hours.
Nutrition Facts (Brief Analysis):
Serving Size: 1
Servings per Recipe: 4
Calories: 146
Calories from Fat: 74
Total Carbs: 19g
Dietary Fiber: 3g
Protein: 1g
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