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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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Paired with bright carrots, rosemary and just a hint of heat, the natural sweetness of parsnips shines in this easy side. âTaryn Kuebelbeck, Plymouth, Minnesota Ingredients:
2 pounds parsnips, peeled and sliced |
1-1/2 pounds carrots, peeled and sliced |
3/4 cup chicken broth |
3 tablespoons butter |
2 tablespoons honey |
1/2 teaspoon salt |
1/2 teaspoon dried rosemary, crushed |
dash cayenne pepper |
Directions:
1. In a Dutch oven, bring the parsnips, carrots and broth to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until vegetables are tender. Add the remaining ingredients; heat through. Yield: 9 servings.
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