Name: Honey Glazed Carrots and Parsnips
Ingredients: 6 md Parsnips; 4 md Carrots; 2 tb Butter; 2/3 c Chicken stock; 2 tb Honey; 2 ts Lemon juice; 1 ts Curry powder; Salt and pepper

Citing Psalm 118:22, Peter said [in Acts 4], “He is the stone which was rejected by you, the builders, but which became the chief corner stone.” So in quoting this prophecy about Jesus, Peter is declaring that the most important piece of God’s revelation to man was rejected by the very people who should have seen Him most clearly and esteemed Him most profoundly! But it was God the Father who saw God the Son rejected by His own people. He saw the Son crucified on a cross, thrown away like a rejected stone on a killing hill called Calvary. And it was God the Father who refused to leave His Son in an old dusty tomb and picked Him up, raised Him from the dead and put Him in the most important place as the corner stone. That is why we read in Philippians 2, “For this reason also, God highly exalted Him, and bestowed on Him the name which is above every name, so that at the name of Jesus every knee will bow, of those who are in heaven and on earth and under the earth, and that every tongue will confess that Jesus Christ is Lord, to the glory of God the Father” (Phil. 2:9-11).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Vegetables	6	Servings

INGREDIENTS

6	md	Parsnips
4	md	Carrots
2	tb	Butter
2/3	c	Chicken stock
2	tb	Honey
2	ts	Lemon juice
1	ts	Curry powder
		Salt and pepper

INSTRUCTIONS

Peel parsnips and carrots.  Cut into half lengthwise, then slice diagonally
into 1/2 inch pieces.  In large skillet, combine carrots, butter, stock, &
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 til 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 til liquid has
thickened slightly.  Pour over veggies. (Recipe can be prepared ahead up t
this point and regrigerated, covered up to 1 day.) Reheat vegetables,
uncovered in 400 degree oven 15-20 minutes or til slightly glazed. Stir
once during cooking.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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