Recipe - My Honey Glazed Carrots And Parsnips

6 md Parsnips
4 md Carrots
2 tablespoon Butter
2/3 cup Chicken stock
2 tablespoon Honey
2 teaspoon Lemon juice
1 teaspoon Curry powder
Salt and pepper

Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally
into One half 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 46 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 One fourth 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 1520 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
114809 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini