Parsnip-Carrot Medley

Name: Parsnip-Carrot Medley
Prep time: 15 min
Cook time: 10 min
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

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

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

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.

Nutrition 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.

Originally published as Glazed Carrots & Parsnips in Simple & Delicious October/November 2010

Reviews

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Average Rating:

katycaruso

Feb 7, 2011

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

Nov 23, 2010

Great taste and attractive presentation.