| 1 | Peel parsnips and carrots. |
| 2 | Cut into half lengthwise, then slice diagonally into ?inch pieces. |
| 3 | In large skillet, combine carrots, butter, stock, & pinch of salt. |
| 4 | Bring to boil over high heat. |
| 5 | Reduce heat to medium and simmer, covered 4 minutes. |
| 6 | Add parsnips; cook 4-6 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 ?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 t this point and regrigerated, covered up to 1 day). |
| 15 | Reheat vegetables, uncovered in 400 degree oven 15-20 minutes or til slightly glazed. |
| 16 | Stir once during cooking. |
