Glazed Carrots and Parsnips
Description
A wonderfully sweet side dish.
Ingredients
At a glance
Difficulty
Easy
Course
Side dishes
Scottish
Vegetables
Serves
3
- 500g carrots
- 500g parsnips
- 30g butter
- 2tbsp honey
Methods/steps
Cut up the carrots and parsnips into about 5cm rectangular strips, julienne style.
Steam them a little until they're tender.
Put them in a pan with the butter and honey.
Steam them a little until they're tender.
Put them in a pan with the butter and honey.
Reviews
Additional Tips
'This is a favourite recipe of mine because it is so simple and delicious as a vegetable side-dish.(...)
I've sometimes added roasted sesame seeds for more flavour and a bit of crunch.' (anax)
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