Ingredients

• 1/2  pound parsnips, cut into 1/4-inch-thick slices (1-1/3 cups)
• 2  medium carrots, cut into julienne strips (1 cup)
• 1/4  cup maple syrup or maple-flavored syrup
• 1  tablespoon margarine or butter
• 2  teaspoons Dijon-style mustard
• 1/4  teaspoon ground nutmeg
• 1/8  teaspoon ground cinnamon

Directions

In a large saucepan cook parsnips and carrots, covered, in a small amount of boiling salted water for 5 to 7 minutes or until vegetables are tender. Drain well.

Meanwhile, for glaze, in a medium saucepan combine maple syrup, margarine or butter, mustard, nutmeg, and cinnamon; bring just to boiling. Stir in cooked parsnips and carrots. Cook about 1 minute or until glazed. Serve immediately. Makes 4 side-dish servings.