Glazed Carrots and Parsnips
More From Southern Living
- 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
- Cut carrots and parsnips into 2- x 1/4-inch strips.
- 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.
- 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.
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