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Christmas, Sides, Thanksgiving | |
| 10 large carrots slice angle 1/3" thick 10 large carrots slice angle 1/3" thick 2 oz unsalted butter 2 Tbsp brown sugar 3/4 cup maple syrup 2 Tbsp coarse dijon mustard salt/pepper 1/2 cup chopped parsley | |
| Boil parsnips and carrots separely till fork tender. Drain well, set aside. In a large saute pan melt butter, add sugar, warm, stirring occasionally until sugar is dissolved. Add maple syrup and mustard, stir until blended and heated through. Add Vegetables, toss to coat, warm through. Season with salt/pepper, transfer to serving plate, garnish with parsley. | |
Unrated | |
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