Parsnip-Carrot Medley Recipe

Parsnip-Carrot Medley Recipe photo by Taste of Home

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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