| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
|
Parsnips |
| 4 |
|
Carrots |
| 2 |
T |
Butter |
| 2/3 |
c |
Chicken stock |
| 2 |
T |
Honey |
| 2 |
t |
Lemon juice |
| 1 |
t |
Curry powder |
|
|
Salt and pepper |
| 1148 |
|
GMT |
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. Note: I am not using the curry. This recipe should work
well with the timing of the turkey. Just through it in the oven as
the turkey is removed from the BBQ. Recipes Only Oct 92 Submitted By
COOK4U@VIVANET.COM On THU, 7 DEC 1995 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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