2 medium parsnips or rutabagas, peeled and cut in 3/4″ x 1/4″ strips
2 medium carrots, peeled and cut in 3/4″ x 1/4″ strips
1 tsp olive oil
1/8 tsp salt
1/8 tsp black pepper

Place parsnips and carrots in steamer basket over boiling water and steam for 14 minutes, lifting cover periodically during steaming to release steam and acids that can contribute to bitterness. Check for desired tenderness at 15 minutes; cook longer if softer texture is desired. Remove from steamer basket, empty water from pan, return parsnips and carrots to pan and season lightly with olive oil, salt and fresh ground pepper. Shake or stir gently to coat with seasonings. Serve immediately or leave partially covered to conserve heat until ready to serve.

Fruit: 0
Vegetables: 3
Meat: 0
Milk: 0
Fat: 0
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.