nutritional information

Per 1-cup serving:

  • Calories: 276
  • Protein: 5 g
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Carbohydrates: 45 g
  • Cholesterol: 8 mg
  • Sodium: 400 mg
  • Fiber: 9 g
  • Sugar: 20 g

Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds

Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds

Serves 4

30 minutes or fewer

Mashed carrots and parsnips are a classic combination from Ireland and the British Isles. Here, we’ve steamed the two vegetables together and spiced them up with popped mustard seeds. When mustard seeds are popped over low heat, they lose their hot, “mustardy” flavor and taste wonderfully nutty.
  • 1 lb. carrots, cut into 2-inch sticks (3 ½ cups)
  • 1 lb. parsnips, peeled and cut into 2-inch sticks (5 cups)
  • 1 Tbs. olive oil
  • ¼ cup mustard seeds
  • 1 Tbs. unsalted butter
  • 3 ½ Tbs. pure maple syrup
  • 2 Tbs. Dijon mustard

1. Steam parsnips and carrots in steamer over medium heat 8 to 10 minutes, or until crisp-tender. Drain.

2. Heat oil in skillet over low heat. Add mustard seeds and cover. When popping sound begins, turn off heat. Keep skillet covered until popping stops. Set aside.

3. Melt butter in nonstick skillet over medium heat. Stir in maple syrup and mustard. Add parsnip and carrot sticks, and cook over low heat 8 minutes, or until vegetables are glazed and golden. Toss with mustard seeds, and season with salt and pepper, if desired.

March 2009

you might also like

comments

Black mustard seeds are used extensively in Indian cuisine. The photo shown looks like black mustard seeds which are readily available in Indian grocery stores. If you are following the above recipe w/ black mustard seeds be careful to not let them get too dark or they become bitter. I love them cooked in ghee (clarified butter), tossed pasta and topped with stir fried vegetables.

Adigopi Priya dd - 2012-03-11 12:09:31

Butter is much healthier than most butter substitutes if you look at everything and not just fat content. Everything in moderation. And it tastes soooooo much better.

Sarah - 2012-03-11 09:27:47

Is it better to use black mustard seeds or the regular yellow ones?

Jen S. - 2012-03-10 21:15:52

I have made dozens of recipes from Vegetarian Times, and this is one of the best! Unfortunately, parsnips are not readily available where I live, and my husband and I have to drive over an hour to buy them, but it is worth it to make this dish. Amazing! I can't recommend this recipe enough!

Jenny - 2011-01-25 12:22:42

this would be alot more healthy and low calorie if there was a butter substitute used instead of the unsalted butter..

hart - 2009-07-21 13:10:41

I loved this! I was concerned that I wouldn't be able to "chew" the mustard seeds, but they were very tender--and tasty! Pretty time consuming altogether though.

Jacee - 2011-11-21 20:05:20