Parsnip-Carrot Medley Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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 dried rosemary, crushed
Dash cayenne pepper
Instructions
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.
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