Carrots, rosemary and just a touch of cayenne pepper set off the parsnips here.
—TARYN KUEBELBECK PLYMOUTH, MN
START TO FINISH: 25 MIN. • MAKES: 9 SERVINGS
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
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.
PER SERVING 3/4 cup equals 152 cal., 4 g fat (2 g sat. fat), 10 mg chol., 302 mg sodium, 28 g carb., 6 g fiber, 2 g pro. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.