Glazed Carrot and Parsnip Vegetable for Christmas

Ingredients

• 400 g Carrots
• 400 g parsnips
• 3 tbsp butter
• 1 finely chopped shallot
• 1 tsp mustard seeds
• 200 ml vegetable broth
• 1 tbsp coarse Dijon mustard
• 60 g honey
• Salt
• ground pepper

Instructions

1. 1.

   1. Peel the carrots and parsnips and cut them into sticks. Heat the butter in a wide pan with a lid and sauté the vegetable sticks together with the shallot.

2. 2.

   2. Add the mustard seeds and pour in the broth, steam covered on medium heat for 8-10 minutes. Then remove the lid.

3. 3.

   3. Stir the mustard with honey, pour over the vegetables and reheat everything together. Season with salt and pepper and serve arranged in small bowls.