Sautéed Parsnips and Carrots with Honey and Rosemary

Friday night meal, Post 1.

Friday night was a great meal: a Farm Share trifecta.  As I mentioned before, I took inventory on what we had in our fridge from previous weeks, and we made a meal that used a lot of our produce in one fell swoop.

First, what we did with parsnips and carrots.

Sautéed Parsnips and Carrots with Honey and Rosemary
(From Bon Appétit)

2 tbs. extra-virgin olive oil
1 lb. carrots (about 4 large), peeled and sliced
1 lb. large parsnips, peeled and sliced
Coarse kosher salt
2 tbs. (1/4 stick) butter
1 tbs. chopped fresh rosemary
1 1/2 tbs. honey 

Heat oil in large skillet over medium-high heat.  Add carrots and parsnips.  Sprinkle with coarse ckosher salt and pepper.  Sauté until vegetables are beginning to brown at edges, about 12 minutes.  Note: carrots can take a bit longer to cook than parsnips, so you can sauté them for a couple minutes before adding the parsnips if you want both to be cooked about the same.  Can be made 1 day ahead.  Cover and chill.

Add butter, rosemary, and honey to vegetables.  Toss over medium heat until heated through and vegetables are glazed, about 5 minutes.  Season to taste with more salt and pepper, if desired.

The parsnips and carrots were from our Farm Share.  The rosemary from our front porch planter garden!

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