Glazed Carrots and Parsnips
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Any dish that's delicious and nutritious works for us and these Glazed Carrots and Parsnips certainly fit the bill!
What You'll Need
- 1/2 pound carrots, peeled (about 4)
- 1/2 pound parsnips, peeled (about 6)
- 2 tablespoons dried currants (optional)
- 2 tablespoons butter
- 2 tablespoons whole-grain mustard
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
What to Do
- Cut carrots and parsnips into 1/4-inch by 2-inch strips.
- Cover carrots and parsnips with water in a large saucepan. Bring to a boil, and boil 10 to 12 minutes or until tender, adding currants, if desired, during the last 2 minutes; drain.
- Melt butter in large saucepan over medium heat; stir in mustard, honey, and salt until blended. Stir in carrot mixture, and cook until thoroughly heated. Sprinkle with chopped parsley.
Carrots are available year-round and are a great source of vitamin A. Look for firm, smooth carrots with a deep orange color-avoid those with cracks. Generally, 1 pound of carrots equals about 3 cups chopped or sliced, or about 2-1/2 cups shredded.
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