| 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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