Glazed Carrots/Parsnips

1. 1

   Peel and cut the vegetables to the size and shape you desire.

2. 2

   The thicker they are however, the longer they will take to cook.

3. 3

   Add them to a saute pan with enough water to come half way up the sides of the vegetables.

4. 4

   Add the butter, sugar, salt and pepper.

5. 5

   Bring to a boil and continue to cook, partially covered, until tender.

6. 6

   Remove the lid when they are almost done so that some of the water can evaporate, thus producing a syrupy glaze.

7. 7

   Sprinkle with parsley when finished.

* Per serving · 4 servings · Values may vary.

No additional tips available.