Adapted from Recipezaar
These coins are lightly sweetened to help enhance their natural flavors. Feel free to increase or decrease the amount of honey used, depending on your desired taste, and how sweet your carrots and parsnips are to start with. Though I haven’t tested it, you could always substitute maple syrup or agave nectar in place of the honey if you wish to make the dish vegan.
- 2 cups vegetable broth (or more as needed; can sub water)
- 1 lb carrots, peeled and cut into ¼ inch rounds
- 1 lb parsnips, peeled and cut into ¼ inch rounds
- 1 tablespoon oil or margarine (I used coconut oil – goes beautifully with root veggies!)
- 2 teaspoons honey
- 1 small onion, sliced into thin wedges
- salt and pepper, to taste (I used about ⅛ teaspoon salt, no pepper)
- In a medium-sized saucepan, bring the broth to a boil. Add the carrots and parsnips and allow them to cook for 10 to 12 minutes, or until just tender. Drain the vegetables and set them aside, but make sure to keep the liquid for another use; You have just created double strength broth!
- Heat the oil or margarine in a large skillet over medium-low heat, add the onions and suate until tender and translucent, about 3 to 5 minutes. Add the honey and the carrots and parsnips. Saute for just a minute or two, until the vegetables are glazed and heated through. If desired, season with salt and/or pepper.