Ingredients:
1 cup vegetable broth or 1 cup water ( adding more if needed)
1 lb carrots, peeled and cut into 1/4 inch pieces on an angle
1 lb parsnips, peeled and cut into 1/4 inch pieces on an angle
1 tablespoon unsalted butter
1 teaspoon honey
1 small onions, sliced thinly
salt and pepper, to taste
Directions:
In a pot boil broth, cook the carrots and parsnips in the broth for 10 to 15 minutes, or until they are just tender, and transfer them to a bowl.
In a skillet melt the butter and saute onions till tender add honey. If carrots and parsnips arn`t sweet you can add more honey.
Add the carrots and parsnips, Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots and parsnips are glazed evenly and heated through, and season it with salt and pepper.
Servings: 6-8
Time preparation: 15 min.
Time total: 25 min.