Parsnip Carrot Medley

By Cindy_Wicker

Ingredients

• 2 pounds parsnips, peeled and sliced
• 1-1/2 pounds carrots, peeled and sliced
• 3/4 cup chicken broth
• 3 tablespoons butter
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• Dash cayenne pepper

Details

Servings 9

Preparation

Step 1

In a Dutch oven, bring the parsnips, carrots and broth to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until vegetables are tender. Add the remaining ingredients; heat through. Yield: 9 servings.

Nutrition Facts: 3/4 cup equals 152 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 302 mg sodium, 28 g carbohydrate, 6 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.