Honey Glazed Carrots and Parsnips
photo by DianaEatingRichly
- Ready In:
- In a pot boil broth, cook the carrots and parsnips in the broth for 10 to 15 minutes, or until they are just tender, and transfer them to a bowl.
- In a skillet melt the butter and saute onions till tender add honey. If carrots and parsnips arn`t sweet you can add more honey.
- Add the carrots and parsnips, Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots and parsnips are glazed evenly and heated through, and season it with salt and pepper.
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Parsnips are the perfect veggie...a little honey makes them heavenly. I did not know the people whose home I visited for Thanksgiving well, so this worked out as the perfect dish to take: healthy, tasty, and did not require taking up their oven space to reheat. This was fine at room temperature. Thanks for sharing your recipe!
I made this for our Thanksgiving dinner. It's the second time in my life that I have used parsnips and the first time I enjoyed them. The first ones I tried were quite large with a strong unpleasant taste but I found small ones (about the same size as my young carrots) at the market and what a difference!. This recipe has opened up the world of parsnips for me. We all loved this dish and DH even ask for it again. The next time I see small parsnips they will be added to my cart. Thank you Rita. :D