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
- 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
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