- 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
- 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.
Originally published as Parsnip-Carrot Medley in Simple & Delicious October/November 2010, p48
Reviews for Parsnip-Carrot Medley
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Reviewed Feb. 7, 2011
Very easy and straight forward. Great side with chicken. We will increase the rosemary and cayenne next time. Thanks Taryn!
Reviewed Nov. 23, 2010
Great taste and attractive presentation.