- 2 pounds parsnips, trimmed
- 1/4 pound butter
- 2 tablespoons honey
- 1/4 teaspoon ground nutmeg
- Minced fresh parsley
- With a vegetable peeler, peel parsnip. In a Dutch oven cook parsnips in a small amount of salted boiling water for 25 minutes or until tender; drain. Let stand until cool enough to handle.
- Cut parsnips into slices or julienned strips. In the same pan, melt butter. Stir in honey and nutmeg. Add parsnips and stir to coat. Cook until lightly browned. Sprinkle with parsley. Yield: 8 servings.
Originally published as Candied Parsnips in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p130
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