Sauteed Parsnips and Carrots With Honey and Rosemary |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Good for Thanksgiving, Bon Appetit, Nov. 2007. To add richness, sautee three ounces sliced pancetta until crisp; crumble over dish before serving! Specialty honey available online Ingredients:
2 tablespoons extra virgin olive oil |
1 lb carrot, about 4 large, peeled, cut into 3-inch sticks, 1/4-inch thick |
1 lb parsnip, peeled, halved lengthwise, cored and cut like the carrots |
coarse kosher salt |
pepper |
2 tablespoons butter |
1 tablespoon fresh rosemary, chopped |
1 1/2 teaspoons honey, such as heather, chestnut and wildflower |
Directions:
1. Heat oil in large skillet over medium-high heat.
2. Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
3. Sprinkle with salt and pepper to taste.
4. Saute until vegetables are beginning to brown at edges, about 12 minutes.
5. You can do the above a day ahead of serving and cover and chill in refrigerator.
6. Add butter, rosemary, and honey to vegetables.
7. Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
8. Check taste to see if more salt and/or pepper is needed if desired.
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