Glazed Carrots & Parsnips

Sheila Martin


1 1/4 cups chicken broth (1 tsp chicken broth powder / 1 1/4 cups water)

1/4 cup margarine

3 Tbsp sugar

1 tsp salt

2 lbs. carrots, peeled and julienne

2 lbs. parsnips, peeled and julienne

3 Tbsp fresh parsley, finely chopped.




  1. In a large pot, combine broth, margarine, sugar and salt. Bring to a boil.

  2. Add carrots and cook for 2 minutes. Add parsnips and cook for an additional 5 minutes.

  3. Remove carrots and parsnips from broth and place in a serving dish. Continue to boil broth until liquid reduces to approx. 1/3 of a cup and slightly thickens. Pour broth over vegetables.

  4. Sprinkle parsley over vegetables just before serving.