The star of tonight’s dinner: Sauteed Parsnips and Carrots with Honey and Rosemary. YUM! We had a couple parsnips rattling around the bottom of the veggie box that I needed to use. The Snook isn’t a big fan of roasting them, so I found this recipe. It was great! I followed the advice to put crispy bacon on top too. Highly recommended.
Important Note
This site features content going all the way back to 2000. The posts you’ll read reflect my views and writing style at the time. While I have gone back to clean up a few of them, I think it’s important not to sanitise too much. This site is a record of who I am and how I’ve grown. Any blog post written years ago may not reflect who I am today, nor how I would write about the same topic today.
Comments
5 responses to “Sauteed Parsnips and Carrots with Honey and Rosemary”
Bacon makes everything taste better. 🙂
It’s true…bacon really does make everything taste better. 🙂
Hahaha… Inadvertent double comment, or were you just agreeing with yourself?!
In advertant. But I generally find that I’m worth agreeing with. 🙂
Parsnip mash with lemon and olive oil is nice too.