Glazed Carrots & Parsnips Recipe

• 2 med. size carrots
• 2 med. size parsnips
• 2 tbsp. frzn apple juice concentrate
• 1 teaspoon cornstarch
• 1/4 teaspoon salt (opt.)
• 1/4 teaspoon grnd allspice
• 1 tbsp. butter

1. Peel carrots and parsnips; cut into 1/4 inch thick julienne strips.
2. Bring about 1 inch of water to boil in 2 qt saucepan.
3. Add in carrots and parsnips; cook, covered, for about 8 min or possibly till crisp-tender.
4. Meanwhile, in a small bowl, combine apple juice, cornstarch, salt (if you like), allspice and butter.
5. Drain the liquid from carrots and parsnips.
6. Pour the juice mix into the saucepan.
7. Cook, over low heat, about 3 min.
8. Stir to coat vegetables.
9. Makes 4 servings.
10. Per serving: 80 calories, 9 grams protein, 3 grams fat, 13 grams carbohydrate, 71 milligrams sodium, 0 milligrams cholesterol, 1 gram fiber.

carrots, parsnips, apple juice concentrate, cornstarch, salt, grnd allspice, butter

Taken from cookeatshare.com/recipes/glazed-carrots-parsnips-18117 (may not work)