Honey Glazed Vegetables

Honey Glazed Vegetables
For the honeyed veggies I used Vigdis’ recipe.

Turnips, carrots, squash, fennel root, parsley root: cook in a little water until almost tender. Add honey, and cook until liquid is mostly evaporated, coating all vegetables with the honey. (based on (MdP)
Turnips (6 lbs)
Carrots (7 lbs)
Squash (7 lbs)
Fennel root (4 lbs)
Parsley root (4 lbs)
Honey (4 cups)
Clean & chop all veggies. Cook in a little water until almost tender. Add honey, and cook until liquid is mostly evaporated, coating all vegetables with honey.

I couldn’t find any parsley root so we left it out. We also felt that the fennel root would be too much so we only used about 2 lbs of fennel root. At the feast we added the leftover pears and apples from the first course to the honeyed veggies at the same time we added the honey.