1 T. unsalted Butter
3 C. (2″ long) julienne cut peeled Parsnips
1/4 C. packed dark Brown Sugar
2 T. Tomato Juice
1/4 tsp. Salt
1/8 tsp. Pepper

Melt butter in a large nonstick skillet over medium heat. Add parsnip and remaining ingredients; stir until well blended. Cover and cook 7 minutes or until tender, stirring occasionally.

Yield: 4 servings
Serving Size: 1/2 cup

Calories: 153
Fat: 3.1g
Fiber: 5g