Honey Glazed Carrots And Parsnips

Recipe Ingredients

6		Parsnips (medium)
4		Carrots (medium)
2 tablespoons	30ml	Butter
2/3 cup	157ml	Chicken stock
2 tablespoons	30ml	Honey
2 teaspoons	10ml	Lemon juice
1 teaspoon	5ml	Curry powder
		Salt and pepper

Recipe Instructions

Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally into 1/2 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 4-6 minutes or until 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 1/4 cup. Stir in honey, juice and curry powder. Bring to boil over high heat and boil 1 minute or until liquid has thickened slightly.

Pour over veggies. (Recipe can be prepared ahead up t this point and refrigerated, covered up to 1 day.) Reheat vegetables, uncovered in 400 degree oven 15-20 minutes or until slightly glazed. Stir once during cooking.

Source:
Joy of Eating French Food

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