City Palate

Summer in the City Palate - July August 2017

Honeyed Parsnips and Carrots with Rosemary
Sept/Oct 2011

Parsnips are as easy to cook as carrots, and the two make a natural pairing, cooking in about the same amount of time. Together, they make a stellar fall side dish with sturdy rosemary and honey enhancing their sweetness. Adapted from Bon Appétit, November 2007.

canola or olive oil

1 lb. carrots, peeled and cut into cubes or sticks

1 lb. parsnips, peeled and cut into cubes or sticks

coarse salt

2 T. butter

1 T. chopped fresh rosemary

2 T. honey

Heat a generous drizzle of oil in a large, heavy skillet over medium-high heat. Add the carrots and parsnips. Sprinkle the veg with salt and sauté them for about 10 minutes, until they’re beginning to brown on the edges. Add the butter, rosemary and honey and toss the mixture together over medium heat until the vegetables are heated through and glazed, about 5 minutes. Serves 6.



Vegetables and Salads