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My Honey Glazed Carrots & Parsnips

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

30 min

Ready

60 min
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 medium parsnips
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4 medium carrots
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2 tablespoons butter
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cup chicken broth
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2 tablespoons honey
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2 teaspoons lemon juice
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1 teaspoon curry powder
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1 x salt and black pepper
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Ingredients

Amount Measure Ingredient Features
6 medium parsnips
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4 medium carrots
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3E+1 ml butter
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158 ml chicken broth
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3E+1 ml honey
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1E+1 ml lemon juice
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5 ml curry powder
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1 x salt and black pepper
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 8247% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 94mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 139% Vitamin C 6%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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