Use Riesling wine for a sweeter flavor.
Cooking Light JANUARY 2002
Combine first 4 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain; return vegetables to Dutch oven. Add wine, honey, butter, and salt; bring to a boil. Cook 9 minutes or until liquid evaporates, stirring occasionally. Sprinkle with parsley.
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