MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: My Honey Glazed Carrots & Parsnips
  Categories: Vegetables
       Yield: 6 servings
       6 md Parsnips
       4 md Carrots
       2 tb Butter
     2/3 c  Chicken stock
       2 tb Honey
       2 ts Lemon juice
       1 ts Curry powder
            Salt and pepper
   Peel parsnips and carrots.  Cut into half lengthwise, then slice
   diagonally into 1/2 inch pieces.  In large skillet, combine carrots,
   butter, stock, & pinch of salt.  Bring to boil over high heat. Reduce
   heat to medium and simmer, covered 4 minutes.  Add parsnips; cook 4-6
   minutes or til veggies are tender.  With slotted spoon, transfer
   veggies to shallow baking dish. Reserving liquid in pan. Sprinkle
   veggies with salt and pepper. Add more stock to pan if necessary to
   make 1/4 cup. Stir in honey, juice and curry powder. Bring to boil
   over high heat and boil 1 minute or til liquid has thickened
   slightly. Pour over veggies. (Recipe can be prepared ahead up t this
   point and regrigerated, covered up to 1 day.) Reheat vegetables,
   uncovered in 400 degree oven 15-20 minutes or til slightly glazed.
   Stir once during cooking.
   Note:  I am not using the curry.  This recipe should work well with
   the timing of the turkey.  Just throw it in the oven as the turkey is
   removed from the BBQ.
   Recipes Only Oct 92