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 TimePrep/Total Time: 25 min.
- 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.
Nutrition Facts3/4 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.
Feb 7, 2011
Very easy and straight forward. Great side with chicken. We will increase the rosemary and cayenne next time. Thanks Taryn!
Nov 23, 2010
Great taste and attractive presentation.