Moderation, moderation, moderation

[Guest guest]

All of the messages on restricting calories, getting a lot of fiber

and water, etc. make me feel guilty about posting the following

recipe. However, I think with a few alterations it can be a really

good addition to one's vegetable repertoire.

Parsnips and Carrots

1 lb. parsnips

1 lb. carrots

6 Tblspns. butter

3 Tblspn. brown sugar

4 T. sherry vinegar

1 Tblspn. rosemary

1 Tblspn thyme

salt and pepper to taste

Pare parsnips and cut into 2 " pieces; pare carrots, halve then cut

into 1 " pieces. (Carrots are 'harder' so need to be smaller to

cook in the same time the parsnips do.) Melt the butter in an

oven proof baking dish (shallow); stir in the brown sugar and

sherry vinegar. Add the parsnips and carrots; coat the

vegetables with the liquid. Bake at 375º for 20 minutes.

Remove from the oven and mix in the rosemary and thyme.

Season with salt and pepper. Bake an additional 10 minutes or

until the vegetables are fork tender. Serves four.

Nemeth of the Woodmark Hotel (Seattle?)

I lost the recipe just before Christmas dinner so made up a

mixture or parsnips and carrots and just steamed them. I served

them with Brummel and Brown plain spread (butter substitute

with good flavor and half the calories of butter).

To reduce the butter in the recipe, use a fat substitute like canola

oil for all of the butter, or use 1-2 tablespoon less and add 1-2

tablespoon of butter for flavor.

The flavor of the carrots and parsnips complement each other

beautifully and the color is delightful.

Enjoy.