If you haven't tried parsnips, they are delicious. They look like blond carrots. They are sweet, a little earthy and floral, and pair beautifully with carrots.
Peel the carrots and parsnips, then cut in matchsticks. Put in skillet with the OJ, butter, and honey, bring to a boil, then reduce to a simmer. Don't use a lid, you want the liquid to reduce so that it is syrupy and glazes the vegetables. When the vegetables are done, sprinkle the cinnamon over, stir around to coat, and serve. This is also good with cardamom or coriander instead of the cinnamon.
| Servings: | 4 |
| Time: | 5 Minutes Preparation Time 15 Minutes Cooking Time |
By Free2B from North Royalton, OH
This page contains the following solutions.
Melt butter in large saucepan. Add parsnips and apple. Cook, covered, for 10 minutes. Add chicken stock, sage and cloves. Bring to a boil.
