Helen's Honey Glazed Carrots And Parsnips

1. 6 medium Parsnips
2. 4 medium Carrots
3. 2 tablespoons Butter
4. 2/3 cup Chicken stock
5. 2 tablespoons Honey
6. 2 teaspoons Lemon juice
7. Salt and pepper

Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally into 1/2 inch pieces. In large skillet, combine carrots, butter, stock, & pinch of salt. Bring to boil over high heat. Reduce heat to medium and simmer, covered 4 minutes Note: This recipe should work well with the timing of the turkey. Just through it in the oven as the turkey is removed from the BBQ or oven