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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 fresh rosemary, chopped or dried rosemary, crushed; Dash cayenne pepper

2 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

9 servings

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

Parsnip-Carrot Medley Recipe photo by Taste of Home

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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 fresh rosemary, chopped or 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.

Parsnip-Carrot Medley

Total Time

Makes

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