Recipe: Honey Glazed Carrots and Parsnips

HONEY GLAZED CARROTS AND PARSNIPS

6 medium parsnips
4 medium carrots
2 tbsp butter
2/3 cup chicken stock
2 tbsp. 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 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 and serve. (Recipe can be prepared ahead up to this point and refrigerated, covered up to 1 day.) Reheat vegetables, uncovered in 400 degree F oven 15-20 minutes or until slightly glazed. Stir once during cooking.

Makes 6 servings