I discovered I’d not moved this recipe over from the old site and it’s good enough to bring back.
This is from one of my favorite cookbooks, Mom’s Updated Recipe Box: 300 Family Favorites Made Quick and Healthy. That links to a book that is slightly newer than my copy as it has 50 more recipes in it! It’s a great collection of family favorites tweaked to be a bit healthier than the older versions of some of these recipes.
The mustard is not overwhelming in this recipe but adds a nice tang to the sauce. If you like the sauce, try it on other vegetable combinations. The picture doesn’t really do the dish justice. It was a hit at our table with a guest and my teenager.
Parsnips and Carrots in Lemon Mustard Sauce
- 2 cups parsnips, peeled and julienned sliced like matchsticks
- 2 cups carrots, peeled and julienned
- 1/2 cup low fat or non fat sour cream
- 1 tsp lemon juice
- 2 tsp Dijon mustard
- 1 Tbs brown sugar
- a dash of dried dill weed
- Cut the carrots and parsnips into thin strips about 2″ long, then simmer in salted water until just tender. Drain and put in a serving bowl. Cover with a dish towel or foil to keep warm.
- Combine the sour cream, lemon juice, mustard, brown sugar and dill in the same saucepan and heat over low heat until warm. Pour the sauce over the cooked vegetables, toss and serve.
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