Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md Parsnips
4 md Carrots
2 tb Butter
2/3 c Chicken stock
2 tb Honey
2 ts Lemon juice
1 ts Curry powder
Salt and pepper

Peel parsnips and carrots. Cut into half lengthwise, then slice
diagonally into 1/2 inch pieces. In large skillet, combine carrots,
butter, stock, pinch of salt. Bring to boil over high heat. Reduce
heat to medium and simmer, covered 4 minutes. Add parsnips; cook 4-6
minutes or til veggies are tender. With slotted spoon, transfer
veggies to shallow baking dish. Reserving liquid in pan. Sprinkle
veggies with salt and pepper. Add more stock to pan if necessary to
make 1/4 cup. Stir in honey, juice and curry powder. Bring to boil
over high heat and boil 1 minute or til liquid has thickened
slightly. Pour over veggies. (Recipe can be prepared ahead up t this
point and regrigerated, covered up to 1 day.) Reheat vegetables,
uncovered in 400 degree oven 15-20 minutes or til slightly glazed.
Stir once during cooking.

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