Carrot and Parsnip Saute

Looking for an exciting vegetable to serve with your holiday dinner?

Ingredients

12 carrots, peeled and thinly sliced
3 large parsnips, peeled and thinly sliced
1 cup water
2 cups apple cider
1/4 cup GOLDEN BLOSSOM HONEY
2 tablespoons butter
1 tablespoon fresh mint, chopped
1/4 teaspoon ground ginger

Directions

Place first four ingredients in a large deep skillet. Bring to a slow boil and reduce heat. Cover and simmer until vegetables are cooked, about 10-15 minutes. Drain. Place vegetables back into skillet and add remaining ingredients. Cook for 5 minutes over medium heat, stirring often.

Serves: 4-6


golden blossom honey product