My Honey Glazed Carrots and Parsnips

• 6 medium parsnips
• 4 medium carrots
• 2 tablespoons butter
• 23 cup chicken broth
• 2 tablespoons honey
• 2 teaspoons lemon juice
• 1 teaspoon curry powder
• 1 x salt and black pepper

1. Peel parsnips and carrots.
2. Cut into half lengthwise, then slice diagonally into 1/2 inch pieces.
3. In large skillet, combine carrots, butter, stock, and pinch of salt.
4. Bring to boil over high heat.
5. Reduce heat to medium and simmer, covered 4 minutes.
6. Add parsnips; cook 4 to 6 minutes or til veggies are tender.
7. With slotted spoon, transfer veggies to shallow baking dish.
8. Reserving liquid in pan.
9. Sprinkle veggies with salt and pepper.
10. Add more stock to pan if necessary to make 1/4 cup.
11. Stir in honey, juice and curry powder.
12. Bring to boil over high heat and boil 1 minute or til liquid has thickened slightly.
13. Pour over veggies.
14. (Recipe can be prepared ahead up to this point and regrigerated, covered up to 1 day.)
15. Reheat vegetables, uncovered in 400F (200C) oven 15 to 20 minutes or til slightly glazed.
16. Stir once during cooking.
17. Note: I am not using the curry.
18. This recipe should work well with the timing of the turkey.
19. Just through it in the oven as the turkey is removed from the BBQ.

parsnips, carrots, butter, chicken broth, honey, lemon juice, curry powder, salt

Taken from recipeland.com/recipe/v/my-honey-glazed-carrots-parsnip-33410 (may not work)