This is a favorite side dish of mine which can also be made with carrots or a mix of carrots and parsnips with equal success. It is lightly sweet with a wonderful ginger flavor. The beauty of this recipe is how easy and quick it is to make. It's a great side dish for any sort of braised meat but I particularly love it with braised lamb shanks or beef pot roast.

Honey and Ginger-glazed Parsnips

• 1 lb. parsnips or carrots
• 2 tbsp. butter
• 1/4 cup water
• 2 tbsp. honey
• 1 tsp. grated fresh ginger
• 1 tbsp. lemon juice
• Pinch salt

Peel, trim and slice the parsnips or carrots in rounds about 1/8-inch thick. Add all of the ingredients to a sauce pan with a lid. Place over high heat with the lid on the pot. Bring to a boil and then reduce the heat to medium. Allow the water to boil off, remove the lid and then stir the parsnips or carrots to glaze them. When I make this dish with parsnips, I continue cooking a bit longer to lightly brown the parsnips.

Page Last modified: March 31 2006 09:27:45.