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Carrots And Parsnips Glaze

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Ingredients
  Carrots 1⁄2 Pound
  Parsnips 1⁄2 Pound
  Water 1⁄2 Cup (8 tbs)
  Bouillon granules 1⁄2 Teaspoon
  Honey 1 Tablespoon
  Minced parsley 1 Tablespoon
Directions

Cut carrots and parsnips into julienne strips, set aside.
Bring water and bouillon granules to a boil in a medium saucepan.
Add carrots; cook over medium heat 1 minute.
Stir in parsnips, and cook an additional 6 minutes or until crisp-tender.
Remove vegetables from saucepan, reserving 1/4 cup broth in saucepan.
Stir honey into saucepan, and cook until thoroughly heated.
Add vegetables, and toss to coat well.
Transfer to a serving dish, and sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
4

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