Recipe Archives->Vegetables->Carrots Parsnips 02

Honey Glazed Carrots And Parsnips
Servings: 6

6 medium parsnips
4 medium carrots
2 tablespoons butter
2/3 cup chicken stock
2 tablespoons honey
2 teaspoons lemon juice
1 teaspoon curry powder
Salt and pepper

Peel parsnips and carrots. Cut into half lengthwise, then slice
diagonally into 1/2 inch pieces. In large skillet, combine carrots,
butter, stock, & pinch of salt. Bring to boil over high heat. Reduce
heat to medium and simmer, covered 4 minutes. Add parsnips; cook
4-6 minutes or til veggies are tender. With slotted spoon, transfer
veggies to shallow baking dish.  Reserving liquid in pan. Sprinkle
veggies with salt and pepper. Add more stock to pan if necessary
to make 1/4 cup. Stir in honey, juice and curry powder. Bring to
boil over high heat and boil 1 minute or til liquid has thickened
slightly. Pour over veggies. 

Reheat vegetables, uncovered in 400 degree oven 15-20 minutes or
til slightly glazed.  Stir once during cooking.

Printable version: carrots-parsnips02.txt.