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Parsnip-Carrot Medley

Paired with bright carrots, rosemary and just a hint of heat, the natural sweetness of parsnips shines in this easy side. —Taryn Kuebelbeck, Plymouth, Minnesota
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    9 servings

Ingredients

  • 2 pounds parsnips, peeled and sliced
  • 1-1/2 pounds carrots, peeled and sliced
  • 3/4 cup chicken broth
  • 3 tablespoons butter
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh rosemary, chopped or dried rosemary, crushed
  • Dash cayenne pepper

Directions

  • In a Dutch oven, bring the parsnips, carrots and broth to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until vegetables are tender. Add the remaining ingredients; heat through.
Nutrition Facts
3/4 cup: 152 calories, 4g fat (2g saturated fat), 10mg cholesterol, 302mg sodium, 28g carbohydrate (12g sugars, 6g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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