Winter Vegetables With Vinegrette
Parsnips and turnips are invitingly different when teamed with carrots. While waiting for the water to boil to steam the vegetables, start preparing the vinaigrette.
•2 medium carrots, scraped and cut into julienne strips
•2 medium turnips, peeled and cut into julienne strips
•¼ pound parsnips, scraped and diagonally sliced
•3 TBSP vinegar
•2 TBSP sugar
•1 TBSP water
•1 TBSP lemon juice
•2 tsp Dijon mustard
•2 TBSP vegetable oil
Arrange vegetables in a steamer over boiling water. Cover and steam 10 to 12 minutes or just until vegetables are crisp-tender. Transfer vegetable mixture to a large serving bowl; set aside and keep warm.
Combine vinegar, sugar, water, lemon juice, and mustard in container of an electric blender; cover, and process until smooth. With blender running, gradually add oil in a slow, steady stream; process until smooth. Pour vinegar over vegetable mixture. Yield: 8 servings (about 71 calories per ½-cup serving).
PROTEIN 0.6/ FAT 3.6/ CARBS 9.8
MICROWAVE INSTRUCTIONS: Combine vegetables in a 2-quart casserole. Cover with heavy-duty plastic wrap, and microwave at HIGH 8 to 10 minutes or until crisp-tender, stirring after 4 minutes. Transfer vegetables to a serving platter, and keep warm. Proceed with recipe as directed.
Courtesy Oxmoor House, Inc. "Light and Easy Cooking Collection"