Carrots And Parsnips Glaze
|Water||1⁄2 Cup (8 tbs)|
|Bouillon granules||1⁄2 Teaspoon|
|Minced parsley||1 Tablespoon|
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.