Parsnip-Carrot Medley

***This recipe was found in Taste of Home magazine, submitted by Taryn Kuebelbeck of Plymouth, MN***

Prep/Total Time: 25 minutes
Yield: 9 servings

2 lbs. parsnips, peeled and sliced
1-1/2 lbs. carrots, peeled and sliced
3/4 C. chicken broth
3 T. butter
2 T. honey
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
Dash cayenne pepper

In a Dutch oven, bring the parsnips, carrots and broth to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until vegetables are tender. Add the remaining ingredients; heat through.

I happened across this recipe and also happened to have two lonely parsnips in my fridge that were just going to go to waste. I didn't make the 9 servings---I barely made half of that---but it was fun to be able to use something that was already in my fridge. This recipe was SO good and a little sweet, which is what my kids love when they eat veggies. HOWEVER, the parsnips didn't get quite as tender as the carrots did. Next time I make this, I will cook the parsnips by themselves for about 4 minutes before I add the carrots. That will give the parsnips extra time to cook without overcooking the carrots.

Family Chef's Grade: A

Swiss Broccoli Bake

***This recipe was found in Taste of Home magazine, submitted by Elaine Grimme of Sioux Falls, SD***

3 pkg. (16-oz each) frozen chopped broccoli, thawed
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 can (10-3/4 oz) condensed cream of broccoli soup, undiluted
2-1/2 cups (10 oz) shredded Swiss cheese, divided
1 can (5 oz) evaporated milk

In a large bowl, combine the broccoli, soups, 2 cups of the cheese, and evaporated milk. Pour into greased 9x13 inch baking dish. Bake, uncovered, at 350* for 30 minutes or until heated through.

Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Yield: 10 servings

I'm on the search for some delicious veggie side dishes since I always make the "same old, boring thing". This had all the potential to be amazing, but both my husband and I agree that, while it was good, it was missing a little something. I think I'll make this again and play around with it since my daughter actually ate most of what I put on her plate.

Family Chef's Grade: B-