The Menu:
Honey Glazed Carrots and Parsnips
The Original Recipe:
I got this recipe from my kids school. They send home a Vegetable of the Month form every month, and one month their vegetable was Parsnips. This was the recipe they printed on the paper. YUM!! It was really good. Suprisingly good. I served it with Lemon Curry Tilapia.
Honey Glazed Carrots and Parsnips
6 medium parsnips
4 medium carrots
2 tbls. butter/margarine
2/3 cup chicken stock
2 tbls. honey
2 tsp. lemon juice
1 tsp. curry powder
salt and pepper
Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally into 1/2 inch pieces. In large skillet, combine carrots, butter, stock and a pinch of salt. Bring to boil over high heat. Reduce heat to medium and simmer, covered for 4 minutes. Add parsnips; cook 4-6 minutes or until veggies are tender. With slotted spoon, transfer to shallow baking dish. Reserve liquid in pan. Sprinkle veggies with salt and pepper. Add more stock to pan if necessary to make 1/4 cup. Stir in honey, lemon juice and curry powder. bring to boil over high heat and boil 1 minute or until liquid had thickened slightly. Pour over veggies. Reheat vegetables uncovered in 400 degree oven for 15-20 minutes or till slightly glazed. Stir once during cooking. (courtesy of justvegetablerecipes.com)
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