Glazed Carrots and Parsnips |
|
 |
Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 1 |
|
Ingredients:
1 pound carrots (about 8) |
1 pound parsnips (about 10) |
4 tablespoons dried currants or dried cranberries (optional) |
4 tablespoons butter |
4 tablespoons whole grain mustard |
4 tablespoons honey |
1/2 teaspoon salt |
1 tablespoon chopped fresh parsley |
Directions:
1. Cut carrots and parsnips into 2- x 1/4-inch strips.
2. Cook carrots and parsnips in boiling water to cover in a large saucepan 8 to 10 minutes or until tender, adding currants, if desired, during last 3 minutes of cooking; drain.
3. Melt butter in large saucepan over medium heat; stir in mustard, honey, and salt until blended. Stir in carrot mixture, and cook 15 minutes or until thoroughly heated. Sprinkle with chopped parsley.
|
|