Ingredients Jump to Instructions ↓

  1. 6 md Parsnips

  2. 4 md Carrots

  3. 2 tb Butter

  4. 2/3 c Chicken stock

  5. 2 tb Honey

  6. 2 ts Lemon juice

  7. 1 ts Curry powder

  8. 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

  9. 4 minutes. Add parsnips; cook

  10. 4-6 minutes or til veggies are tender. With slotted spoon, transfer veggies to shallow baking dish. Reserving liquid in pan. Sprinkle veggies with salt and pepper. Add more stock to pan if necessary to make

  11. 1/4 cup. Stir in honey, juice and curry powder. Bring to boil over high heat and boil

  12. 1 minute or til liquid has thickened slightly. Pour over veggies. (Recipe can be prepared ahead up t this point and regrigerated, covered up to 1 day.) Reheat vegetables, uncovered in

  13. 400 degree oven

  14. 15-20 minutes or til slightly glazed. Stir once during cooking. Note: I am not using the curry. 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.


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