Recipe: Honey, It's Parsnips

Honey, It's Parsnips
Source: Medford Mail Tribune, 10 January 1995
Yield: 6 servings

1 1/2 lb parsnips; peeled and diagonally sliced into 1/2-inch pieces
3/4 cup water
1/2 tsp salt
2 tbsp butter
1 tbsp honey
1/4 cup orange juice
1 tsp orange peel; grated

In a saucepan, cook parsnips in water and salt over medium heat until fork-tender, about 10 minutes. Drain and remove from pan. In same pan heat butter, honey, juice and orange peel together; toss with parsnips and a little salt, if desired. Serve hot.