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My Honey Glazed Carrots & Parsnips

My Honey Glazed Carrots & Parsnips is built on Butter, Chicken Stock, Honey, Lemon Juice, and Curry Powder. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 2/3 cup
• 2 tbsp
• 2 tsp
• 1 tsp

Method (preview)

1. 1

   Peel parsnips and carrots.

2. 2

   Cut into half lengthwise, then slice diagonally into 1/2 inch pieces.

3. 3

   In large skillet, combine carrots, butter, stock, & pinch of salt.

4. 4

   Bring to boil over high heat.

5. 5

   Reduce heat to medium and simmer, covered 4 minutes.

6. 6

   Add parsnips; cook 4-6 minutes or til veggies are tender.

7. 7

   With slotted spoon, transfer veggies to shallow baking dish.

8. 8

   Reserving liquid in pan.

9. 9

   Sprinkle veggies with salt and pepper.

10. 10

    Add more stock to pan if necessary to make 1/4 cup.

11. 11

    Stir in honey, juice and curry powder.

12. 12

    Bring to boil over high heat and boil 1 minute or til liquid has thickened slightly.

13. 13

    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 minutes or til slightly glazed.

14. 14

    Stir once during cooking.