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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

Description

Find Recipes For Parsnip-Carrot Medley And Other Carrot Recipe Recipes. Get All The Best Recipes At Taste Of Home. Recipe Directions: In A Dutch Oven, Bring The Parsnips, Carrots And Broth To A Boil. Reduce Heat; Simmer, Uncovered, For 6-8 Minutes Or Unti

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