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September 2019

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My Honey Glazed Carrots and Parsnips Recipe

My Honey Glazed Carrots and Parsnips recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print My Honey Glazed Carrots and Parsnips recipe  PDF


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 Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally into 1/2 inch pieces. In large skillet, combine carrots, butter, stock, and amp 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.

My Honey Glazed Carrots and Parsnips recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
658 people have voted
Last Reviewed on 2019-09-15



Sunday, Sep 15 2019 Download & Print My Honey Glazed Carrots and Parsnips recipe  PDF   Vegetable recipes RSS   New

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