Parsnip-Carrot Medley
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 fresh rosemary, chopped or dried rosemary, crushed
- Dash cayenne pepper
Reviews
Very easy and straight forward. Great side with chicken. We will increase the rosemary and cayenne next time. Thanks Taryn!
Great taste and attractive presentation.