Glazed Parsnips And Carrots

1. 1

   Cut carrots and parsnips into chunky diagonal slices.

2. 2

   In large skillet, cook carrots in boiling water until tender.

3. 3

   Drain. Cook parsnips the same way and drain.

4. 4

   In skillet, melt butter, stir in sugar.

5. 5

   Combine cornstarch and grapefruit juice. Stir into butter mixture.

6. 6

   Return vegetables to pan, keeping them separated.

7. 7

   Cook until glazed and heated through.

8. 8

   Kitchen tested and makes 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.