Maple Parsnips

Maple Parsnips

Metric Ingredient Imperial 325 ml parsnips, thickly sliced 1 1/3 cup 250 ml medium carrots, cut into julienne strips 1 cup 50 ml maple syrup 1/4 cup 15 ml butter 1 tbsp 10 ml dijon mustard 2 tsp 1 ml ground nutmeg 1/4 tsp

In a large saucepan; cook parsnips and carrots, covered, in a small amount of boiling salted water for 5 to 7 minutes or until vegetables are tender. Drain well. Meanwhile, for glaze, in a medium saucepan; combine maple syrup, butter, mustard and nutmeg. Bring just to boiling. Stir in cooked parsnips and carrots. Cook about 1 minute or until glazed. Serve immediately.Serves 4