Sunday, November 15, 2009

Glazed Parsnips

Here's a yummy way to prepare these ubiquitous winter vegetables.

Cut 3 cups of peeled parsnip into julienne-cut strips - aim for about 2 inches long, although I confess most of mine were probably closer to 1 inch. Set aside.

Melt a tablespoon of vegan butter (such as Earth Balance) in large skillet over medium heat. Add the parsnips, along with 1/4 cup organic brown sugar, 2 tablespoons tomato juice, 1/4 tsp. salt, and 1/8 tsp. black pepper; stir well to blend.

Cover and cook for 7 minutes, stirring occasionally. 1/2 a cup is a yummy side serving of 160 calories. For the tomato juice, I like the organic tomato from R.W. Knudsen:

parsnip $3.26
tomato juice $2.50

No comments:

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance