Carrot-Parsnip Julienne

Ingredients

• 0.8 cup julienne-cut carrot 
• 0.3 teaspoon ground ginger 
• 0.1 teaspoon ground nutmeg 
• 1 teaspoon juice of lemon 
• 1 tablespoon maple syrup 
• 0.5 cup orange juice 
• 0.8 cup julienne-cut parsnip 
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper white

Equipment

• bowl
• sauce pan

Directions

1. Combine the first 6 ingredients in a medium saucepan; bring to a boil.
2. Add carrot and parsnip; cover, reduce heat, and simmer 6 minutes or until tender.
3. Drain and spoon vegetables into a serving bowl; drizzle with maple syrup.