Glazed Carrots and Parsnips

Ingredients

• 1 pound carrots (about 8)
• 1 pound parsnips (about 10)
• 4 tablespoons dried currants or dried cranberries (optional)
• 4 tablespoons butter
• 4 tablespoons whole grain mustard
• 4 tablespoons honey
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh parsley

Preparation

1. Cut carrots and parsnips into 2- x 1/4-inch strips.
2. Cook carrots and parsnips in boiling water to cover in a large saucepan 8 to 10 minutes or until tender, adding currants, if desired, during last 3 minutes of cooking; drain.
3. Melt butter in large saucepan over medium heat; stir in mustard, honey, and salt until blended. Stir in carrot mixture, and cook 15 minutes or until thoroughly heated. Sprinkle with chopped parsley.