Glazed Parsnips and Carrots with Sherry | Williams Sonoma
Glazed Parsnips and Carrots with Sherry Ingredients: - 3/4 lb. parsnips, peeled - 1/2 lb. carrots, peeled - 3/4 cup chicken stock or water - 3 Tbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Ingredients
- 3/4 lb. parsnips, peeled
- 1/2 lb. carrots, peeled
- 3/4 cup chicken stock or water
- 3 Tbs. unsalted butter
- 3 Tbs. dry sherry or Madeira
- 1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried<br>&nbsp; thyme
- Salt and freshly ground pepper, to taste
- A few drops of fresh lemon juice
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