Food recipes
Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds
Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds Ingredients: carrots, raw parsnips, raw oil, olive, salad or cooking mustard, prepared, yellow butter, without salt syrup, maple, canadian mustard, prepared,...
Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds
Ingredients:
carrots, raw
parsnips, raw
oil, olive, salad or cooking
mustard, prepared, yellow
butter, without salt
syrup, maple, canadian
mustard, prepared, yellow
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.
Ingredients:
carrots, raw
parsnips, raw
oil, olive, salad or cooking
mustard, prepared, yellow
butter, without salt
syrup, maple, canadian
mustard, prepared, yellow
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.