Parsnips lacks beta carotene, but is a good source of vitamin C and is high in fiber. Parsnips also provide folate as well as manganese
1 1/4 pounds parsnips, peeled and thinly sliced
1/3 cup honey
2 tablespoons lemon juice
1 tablespoon unsalted butter
1/2 teaspoon pepper
1/4 teaspoon dried rosemary, crumbled
1/4 cup chopped parsley
1. In a large skillet, combine the parsnips, honey, lemon juice, butter, salt, pepper, rosemary and 1 cup of water. Bring to a boil over moderate heat. Cover and cook for 10 minutes until crisp-tender.
2. Uncover and cook for 10 mintues or until the liquid has evaporated and the parsnips are richly glazed and tender. Stir in the parsley.