Glazed Carrots and Parsnips
For sweet savings, use an equal amount of corn syrup instead of the pricey honey called for in these Glazed Carrots and Parsnips. You'll get the same sweetening power without spending as much money.
8 medium carrots
4 medium parsnips
2 cup apple juice
2 cup water
3 Tbsp butter
1/3 cup honey
2 Tbsp lemon juice
1 Tbsp chopped fresh mint or 1 teaspoon dried
1/8 tsp grated nutmeg
1/2 tsp salt
1/8 tsp pepper
Peel carrots and parsnips. Cut into 1/4-inch rounds. Combine carrots, parsnips, apple juice and water in a large pan.
Bring vegetables to a simmer over medium heat. Simmer until vegetables are tender, about 10 minutes. Drain and discard liquid.
Add butter, honey, lemon juice, mint, nutmeg, salt and pepper to pan. Stir well.
Cook, uncovered, over medium heat, stirring, until vegetables are glazed.
Glazed Carrots and Parsnips tip: You can save the time required to peel and chop the carrots if you use the packaged ready-to-use baby carrots found in the produce section of your favorite supermarket.