My Honey Glazed Carrots & Parsnips
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
parsnips
|
*
|
| 4 | medium |
carrots
|
|
| 2 | tablespoons |
butter
|
|
| ⅔ | cup |
chicken broth
|
|
| 2 | tablespoons |
honey
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
curry powder
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
parsnips
|
*
|
| 4 | medium |
carrots
|
|
| 3E+1 | ml |
butter
|
|
| 158 | ml |
chicken broth
|
|
| 3E+1 | ml |
honey
|
|
| 1E+1 | ml |
lemon juice
|
|
| 5 | ml |
curry powder
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Peel parsnips and carrots.
Cut into half lengthwise, then slice diagonally into ½ inch pieces.
In large skillet, combine carrots, butter, stock, and pinch of salt.
Bring to boil over high heat. Reduce heat to medium and simmer, covered 4 minutes.
Add parsnips; cook 4 to 6 minutes or til veggies are tender.
With slotted spoon, transfer veggies to shallow baking dish .
Reserving liquid in pan.
Sprinkle veggies with salt and pepper.
Add more stock to pan if necessary to make ¼ cup.
Stir in honey, juice and curry powder.
Bring to boil over high heat and boil 1 minute or til liquid has thickened slightly.
Pour over veggies. (Recipe can be prepared ahead up to this point and regrigerated, covered up to 1 day.)
Reheat vegetables, uncovered in 400℉ (200℃) oven 15 to 20 minutes or til slightly glazed.
Stir once during cooking.
Note: I am not using the curry.
This recipe should work well with the timing of the turkey.
Just through it in the oven as the turkey is removed from the BBQ.
