Parsnip-Carrot Medley

Side Dishes

Paired with bright carrots, rosemary and just a hint of heat, the natural sweetness of parsnips shines in this easy side.

Average Rating: 4.5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 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

Instructions

1. 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.