Glazed Parsnips And Carrots With Sherry

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
199
FAT
31%
CHOL
12%
SOD
8%

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Ingredients for 4 servings

3/4 lb. parsnips, peeled

1/2 lb. carrots, peeled

3/4 cup chicken stock or water

3 Tbs. unsalted butter

3 Tbs. dry sherry or Madeira

1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme

Salt and freshly ground pepper, to taste

A few drops of fresh lemon juice

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