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Diet Types: Low Sodium, Vegetarian
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Ingredients:
3 carrots, thinly julienned3 parsnips, thinly julienned1 large leek1 teaspoon olive oil2 tablespoons Red Wine Vinegar2 tablespoons olive oil2 teaspoons Dijon-style mustard1 tablespoon honey
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Serves: 4
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Cooking Time: 30 minutes - one hour |
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Instructions: |
Cut off all but 1" of green top of leek. Trim off end, cut lengthwise into 2" slivers. Rinse.
Heat oil over medium heat. Sauté leeks 4 minutes.
Add carrots and parsnips and sauté, covered, 5-8 minutes or until tender-crisp.
Place in a bowl. Mix dressing in a separate bowl or shake jar and pour over veggies.
Toss well and refrigerate at least 3 hours. |
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