Parsnip-Carrot Medley Recipe

Parsnip-Carrot Medley Recipe Parsnip-Carrot Medley Recipe photo by Taste of Home Rating 4

Paired with bright carrots, rosemary and just a hint of heat, the natural sweetness of parsnips shines in this easy side. —Taryn Kuebelbeck, Plymouth, Minnesota

This recipe is:

Quick

Diabetic Friendly

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Parsnip-Carrot Medley Recipe
  • Prep/Total Time: 25 min.
  • Yield: 9 Servings
15 10 25

Ingredients

  • 2 pounds parsnips, peeled and sliced
  • 1-1/2 pounds carrots, peeled and sliced
  • 3/4 cup chicken broth
  • 3 tablespoons butter
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • Dash cayenne pepper

Directions

  • In a Dutch oven, bring the parsnips, carrots and broth to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until vegetables are tender. Add the remaining ingredients; heat through. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 152 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 302 mg sodium, 28 g carbohydrate, 6 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Parsnip-Carrot Medley in Simple & Delicious October/November 2010, p48

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Reviews for Parsnip-Carrot Medley

Parsnip-Carrot Medley Recipe

Parsnip-Carrot Medley

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(1-2) of 2 reviews

Reviewed on Feb. 07, 2011 by katycaruso

Very easy and straight forward. Great side with chicken. We will increase the rosemary and cayenne next time. Thanks Taryn!

Reviewed on Nov. 23, 2010 by margaretnolde

Great taste and attractive presentation.

 
 

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