|to taste||to taste||Salt|
Per serving: Calories, 90; Protein, 1 g; Fat, 3 g (30% cal.); Cholesterol, 5 mg; Carbohydrates, 15 g; Fiber, 4 g; Sodium, 85 mg.
Single vegetables as well as other combinations of vegetables may be glazed by this method, including celery root, pearl onions, rutabagas, and chestnuts, in addition to carrots, parsnips, and turnips.
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