Helen's Honey Glazed Carrots And Parsnips
 
serving size :6 
 
6 medium  parsnips
4 medium  carrots
2 Tbsp  butter
2/3 cup  chicken stock
2 Tbsp  honey
2 tsp  lemon juice
  salt and pepper
 
peel parsnips and carrots. cut into half lengthwise, then slice diagonally 
into 1/2 inch pieces. in large skillet, combine carrots, butter, stock, & 
pinch of salt. bring to boil over high heat. reduce heat to medium and 
simmer, covered 4 minutes note: this recipe should work well with the 
timing of the turkey. just through it in the oven as the turkey is removed 
from the bbq or oven 
 
per serving (excluding unknown items): 808 calories; 31g fat (33.1% 
calories from fat); 4g protein; 139g carbohydrate; 13g dietary fiber; 83mg 
cholesterol; 595mg sodium. exchanges: 2 1/2 grain(starch); 1 vegetable; 0 
fruit; 6 fat; 6 other carbohydrates.nutr. assoc. : 0 0 0 0 0 0 0 0 
 
 
helen 
 
the peagrams at nexusisp dot com 
www.peagramfamily.com 
http://www.mompeagram.homestead.com/ 
check out www.bigoven.com 
 
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(ID: 6015) Mirror: rec.food.recipes: Tue, Sep 28, 2004


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