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Parsnip Carrot Medley
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Description
Parsnip: a good vegetable with a bad name. I love parsnips and my family now loves them too. Try them—you might be surprised.
Ingredients
- 1 pound Parsnips, Peeled And Sliced
- 1 pound Carrots, Peeled And Sliced
- 1-½ cup Chicken Broth
- 3 Tablespoons Butter, Room Temperature
- 3 Tablespoons Honey
- ½ teaspoons Salt
- ½ teaspoons Rosemary, Crushed And Dried
- ¼ teaspoons Cayenne Pepper
- 1 dash Hot Sauce
Preparation
In a Dutch oven, bring parsnips, carrots, and chicken broth to a boil.
Reduce heat; simmer, covered for 6 to 8 minutes or until veggies are tender. Add the remaining ingredients and heat through.
My crew likes a stronger, sweeter, spicer flavor, so I added an extra tablespoon of honey and a few extra dashes of cayenne pepper.
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