- 1 pound parsnips, peeled and cut into an oblique shape
- 3 tablespoons unsalted butter
- 1/4 cup water
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon thyme
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground white pepper
Place all ingredients in a medium-sized saucepan.
Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes.