Photo: Art Rachen
Honey-Mustard Parsnips Recipe
7 ingredients
30 min
4 to 6 servings
openrecipes
Parnsips are like vanilla-scented carrots, but they don't get near as much play as their orange-tinted brethren. Here the root veggies are roasted with honey...
Estimated Nutrition (whole recipe, rough)
275
Calories
1g
Protein
14g
Fat
33g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Parsnip | 1/2 cup (78g) | 55 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 pounds parsnips, cut into 1-inch chunks (about 8 cups)
- 2 tablespoons sherry vinegar
- 4 teaspoons honey
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons whole-grain mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes