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Honey Glazed Carrots And Parsnips Recipe

by Global Cookbook

Ingredients

6 med Parsnips 4 med Carrots 2 Tbsp. Butter 2/3 c. Chicken stock

2 Tbsp. Honey 2 tsp Lemon juice 1 tsp Curry pwdr Salt and pepper

Directions

1. Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally into 1/2 inch pcs. In large skillet, combine carrots, butter, stock, & healthy pinch of salt. Bring to boil over high heat. Reduce heat to medium and simmer, covered 4 min. Add in parsnips; cook 4-6 min or possibly til veggies are tender. With slotted spoon, transfer veggies to shallow baking dish.
2. Reserving liquid in pan. Sprinkle veggies with salt and pepper. Add in more stock to pan if necessary to make 1/4 c.. Stir in honey, juice and curry pwdr. Bring to boil over high heat and boil 1 minute or possibly til liquid has thickened slightly. Pour over veggies. (Recipe can be prepared ahead up t this point and regrigerated, covered up to 1 day.) Reheat vegetables, uncovered in 400 degree oven 15-20 min or possibly til slightly glazed. Stir once during cooking.

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