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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


  • 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


  • 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: 152 calories, 4g fat (2g saturated fat), 10mg cholesterol, 302mg sodium, 28g carbohydrate (12g sugars, 6g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Reviews for Parsnip-Carrot Medley

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katycaruso User ID: 4920370 108762
Reviewed Feb. 7, 2011

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

margaretnolde User ID: 3376276 176341
Reviewed Nov. 23, 2010

"Great taste and attractive presentation."

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