This ginger glazed parsnips recipe is the perfect side dish to use up your cold weather vegetables.
Winter Parsnips and Carrots Recipe
1 tablespoon butter or margarine
1/2 tablespoon honey
1 pound parsnips (about 3 to 4), peeled and thinly sliced
1/4 to 1/3 cup chicken broth
1 to 1 1/2 teaspoon freshly grated ginger root
Salt and pepper to taste
Melt butter in a medium saucepan. Add honey and ginger to the saucepan; then add parsnips and sauté for about five minutes or until lightly glazed. Stir in chicken broth. Bring to a low boil; reduce heat and simmer, covered, for about 10 to 15 minutes or until tender. Check parsnips after five minutes and add more chicken broth if needed. Season with salt and pepper to taste. Serves four.