Christmas eve, I spent the day cooking....I made my Make over Mac and Cheese, but used Gruyere cheese and reduced fat sharp cheddar...I made pierogies, coleslaw, my stuffed mushrooms, and took a loaf of bread and a plate of cookies to my husband's family's celebration. On Christmas morning, I served Gina from Skinnytaste's, Lightened Up Creme Brulee French Toast...that was just spectacular. I also served a stratta and some fruit. During the week, I made 6 loaves of Challah bread....gave most away and saved one for the French toast.
The recipe for the Challah bread can be found here, on the King Arthur Flour site. I did use the KAF bread flour, which never disappoints! Then, on Christmas day, we went to my brother's house, where my sister in law prepared a delicious roasted beef tenderloin. I brought a salad, but also decided to bring Glazed Carrots and Parsnips. They were delicious. If you have never given parsnips a try, give this recipe a go...you won't be disappointed. It's the perfect combination of sweet and savory.
Glazed Carrots and Parsnips
Servings - approx. 6 Serving size - 1/6th of recipe ( approx. 3/4 cup ) Points Plus per serving - **3 points+ with recipe builder and nutritional information and 1 points+ when vegetables are given a zero value ( see above for explanation)
Calories - 131.2, Total Fat - 2.1g, Carb. - 27.9g, Protein - 2.2g, Fiber - 5.7g
3 - 4 large carrots, peeled and diced
3 - 4 large parsnips, peeled and diced
1 cup onion, diced
salt and pepper, to taste
2 TBS. light spread, such as Brummel and Brown
1 TBS. honey
1/2 tsp. dried thyme
1. Cook the carrots and the parsnips until crisp tender.( I cook mine in the microwave, and admit, I am a bit spoiled, as I have a fresh/frozen vegetable button on my sensor microwave...which cooks them perfectly every time, without me worrying about how long to put them in for. If you do not have this convenience, then you can steam them over boiling water in a steam basket, or steam them in the microwave in either a ziplock steam bag or even a covered glass casserole. Lastly, you could cook them in some water...but I wouldn't not recommend this method, as it does leach out some of the vitamins and the flavors. )
2. In a large skillet, melt the spread. Add the onion, and saute until tender, approx. 5 minutes. Add the cooked carrots and parsnips, honey, salt and pepper and thyme...stir to coat evenly. Serve and enjoy.