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Honey Glazed Parsnip or Carrot Sticks

From Lynne Wilson


1½ lbs. parsnips or carrots
2 Tbsp. butter
3 Tbsp. honey
¼ tsp. cinnamon (more to taste)


Peel the parsnips and cut them into 2-inch sticks (logs). Cook the sticks in boiling, salted water or steam for 5 to 10 minutes until almost tender. Don't overcook, since they will cook more in the glaze. Drain. At this point you may refrigerate the sticks and glaze them just before serving.

Place the butter, honey, and cinnamon in a large frying pan. Melt them over medium heat and add the parsnips. Sauté the sticks, stirring often, until the liquid is absorbed, about 8 to 10 minutes. Serve immediately.