Glazed Parsnips And Carrots - cooking recipe

Ingredients

1 lb. carrots, pared
1 lb. parsnips, pared
1/4 c. butter or margarine
1/2 c. sugar
1 tsp. cornstarch
1/2 c. grapefruit juice

Preparation

Cut carrots and parsnips into chunky diagonal slices.
In large skillet, cook carrots in boiling water until tender.
Drain. Cook parsnips the same way and drain.
In skillet, melt butter, stir in sugar.
Combine cornstarch and grapefruit juice. Stir into butter mixture.
Return vegetables to pan, keeping them separated.
Cook until glazed and heated through.
Kitchen tested and makes 8 servings.