Carrots And Parsnips Glaze Recipe
Ingredients
| Carrots | 1/2 pound, scraped | |
| Parsnips | 1/2 pound, scraped | |
| Water | 1/2 Cup (16 tbs) | |
| 1/2 teaspoon chicken-flavored bouillon granules | ||
| Honey | 1 Tablespoon | |
| Minced fresh parsley | ||
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.
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.
Chef
