By JanetB-KY on May 24, 2007
Photo by I'mPat
Photo by I'mPat
"This is a lovely glazed carrot/parsnip dish. It's a two step from stovetop to oven process. You can sub turnips for the parsnips. This is for the British/Irish section of the tour."
Serving Size: 1 (92 g)
Servings Per Recipe: 4
"These were a great side dish beside roast beef - I couldn't find parsnips anywhere, so I ended up just using carrots."
"This was a great side dish for the DM's birthday dinner and she thoroughly enjoyed. Thank you JanetC-KY, made for Healthy Choices - ABC."
"I so love this! I am a root vegetable fanatic, I love all of them. This particular combination of carrots and parsnips, with the glaze that the brown sugar ,butter, and vinegar make, are absolutely awesome!I will make this again, very soon! I even have a mind to expand on your already awesome recipe, and add a few rutabagas, (ooh, maybe some fresh beets too!) just because I love them so, and the glaze you have here will be so perfect on them too! Thanks for sharing!"
"I don't prepare parsnips all that often, and they aren't commonly available in NYC. However, I managed to find some and was quite pleased with how this recipe turned out. Boiling the vegetables first reduced the roasting time. I added all the butter and brown sugar it called for, and it made a great sauce that enhanced the veggies. Thanks Janet."
"Great side dish!! The sweet/sour sauce really does enhance the sweetness of the carrots and parsnips. My aunt said she'd forgotten how good parsnips are so she was particularly happy with this! Thanks Janet!!"
"it realy bumped up the sweetness of the vegtables"