Ingredients
12 carrots, peeled and thinly sliced
3 large parsnips, peeled and thinly sliced
1 cup water
2 cups apple cider
1/4 cup GOLDEN BLOSSOM HONEY
2 tablespoons butter
1 tablespoon fresh mint, chopped
1/4 teaspoon ground ginger
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Place first four ingredients in a large deep skillet. Bring to a slow boil and reduce heat. Cover and simmer until vegetables are cooked, about 10-15 minutes. Drain. Place vegetables back into skillet and add remaining ingredients. Cook for 5 minutes over medium heat, stirring often.
Serves: 4-6
Serves: 4-6
