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Sauteed Parsnips and Carrots with Honey and Rosemary

Page history last edited by Kim Dunkelberg 14 years, 11 months ago

Sauteed Parsnips and Carrots with Honey and Rosemary

 

(from Stearns Farm Newsletter November 2008)

 

2 Tbs extra-virgin olive oil

1 pound carrots (4 lg or 8 sm) peeled, cut into matchsticks

1 pound large parships, peeled, halved lengthwise, cored if large, cut into matchsticks

coarse kosher salt

2 Tbs (1/4 stick) butter

1 Tbs chopped fresh rosemary

1 1/2 Tbs honey

 

Heat oil in large skillet over medium-high heat.  Add carrots and parsnips.  Sprinkle with coarse kosher salt and pepper.  Saute until vegetables are beginning to brown at the edges, about 12 minutes. 

 

Add butter, rosemary, and honey to vegetables.  Toss over medium heat until heated through and vegetables are glazed, about 5 minutes.  Season to taste with more salt and pepper, if desired.

 

Note:  carrots can take a bit longer to cook than parnips, so if the carrots are large and mature, saute them for a minute or two to soften slightly before adding the parsnips.

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