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Parsnip-Carrot Medley Recipe

Parsnip-Carrot Medley Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:9 servings

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

  • 1. 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.

Reviews for Parsnip-Carrot Medley

Sort By :
MY REVIEW
Reviewed Feb. 7, 2011

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

MY REVIEW
Reviewed Nov. 23, 2010

"Great taste and attractive presentation."

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