Tuesday, January 3, 2012

Candied Carrot and Parsnip Medley with Tarragon

photo DSCF2325_zps8e9990a1.jpg

Candied Carrot and Parsnip Medley with Tarragon

This side dish goes great with almost any dinner and the herb Tarragon compliments both carrots and parsnips. 

It is the dead of winter and I just picked carrots and parsnips fresh from my garden - in Michigan! - This is possible when you MULCH CARROTS (mulch parsnips in the same manner).

Printable Recipe

4 cups parsnips and carrots (peeled and sliced - see picture above)
1 small onion (peeled and finely chopped)
2 1/2 tablespoons butter
1/3 cup brown sugar
salt and pepper to taste
1/2 teaspoon dried tarragon

1.  In a medium size pot - Boil the carrots and parsnips until cooked "al dente"

Boil Carrots and Parsnips until "al dente"

2.  Drain the carrots and parsnips
3.  In a large frying pan - Fry the onion in 1/2 tablespoon butter until cooked
4.  Melt the rest of the butter with the cooked onions and add the drained carrot & parsnip medley
5.  Add the brown sugar and stir until the vegetables are covered in that nice candy glaze (see picture below)

Everything but the salt, pepper and tarragon have been added and sauteed
6.  Final step - add the salt and pepper to taste and the Tarragon.

Serve immediately and ENJOY!©
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Thank You.

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