Honey Glazed Carrots
- 1 turnip
- 2-3 carrots
- 1 slice of white cabbage (use a quarter of a head of cabbage)
- 1 leek
- butter
- honey
- salt and pepper
Peel the root vegetables and cut them into pieces. Boil together in slightly salted water about 5 minutes and drain. Sauté the root vegetables in butter until soft. Let the leek and cabbage sauté with them at the end. Add some honey and stir the dish carefully. Season with salt and pepper.
Source for Recipe Presented
Redaction by Gunnvör sílfrahárr (Christie Ward) The Viking Answer Lady"This recipe comes from Vikingars Gästabud (The Viking Feast), and is for four servings." Also quoted here
