Sauteed Parsnips and Carrots with Honey and Rosemary |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
To add richness, sauté three ounces sliced pancetta until crisp; crumble over before serving. Varietal honeys are available at specialty foods stores and online . Ingredients:
2 tablespoons extra-virgin olive oil |
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks |
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks |
coarse kosher salt |
2 tablespoons (1/4 stick) butter |
1 tablespoon chopped fresh rosemary |
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower) |
Directions:
1. Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
2. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.
3. FROM OUR TEST KITCHEN: Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips.
|
|