- Makes: 4-6 Servings
- Ready In: 16 mins
- Prep Time: 10 mins
- Cook Time: 6-8 mins
Well-suited to lamb and pork, this side dish is easily prepared and appeals to even picky children who may otherwise avoid fresh vegetables.
Carrots and parsnips are widely available during winter months, and are rich in micronutrients including many anitoxidants. Parsnips are a good source of vitamin C and food folate, which is essential to fetal development and reproductive health while carrots are rich in the antioxidant and vitamin pre-cursor, beta carotene.
- Calories: 156
- Fat: 5g
- Protein: 2g
- Sodium: 88mg
- Carbohydrates: 28g
- Fiber: 5g
- Sugar: 13g
Nutritional Information (per serving)
- 3 Large Organic Carrots, Peeled
3 Large Organic Parsnips, Peeled
2 Tablespoons Ghee or Clarified Butter from Grass-fed Cows (see sources)
2 Tablespoons Organic Grade B Maple Syrup
Dash Unrefined Sea Salt
- Julienne the peeled parsnips and carrots by cutting them into thin matchsticks no thicker than ¼-inch.
- Melt the ghee in a skillet over medium heat.
- Add the julienned carrots and parsnips to the melted ghee, and stir continuously over medium heat until the vegetables become slightly tender – or about 5 – 6 minutes. Note that some of the parsnips and carrots may become slightly caramelized.
- Gently stir in the Grade B maple syrup and season with a dash salt. Continue to stir the carrots and parsnips for about 1 to 2 minutes or until the vegetables are well-glazed by the maple syrup.
- Serve warm.