8 oz. carrots, peeled
1 tbsp. sugar
2 tbsp. currants
2 tbsp. stone-ground mustard
1 tsp. salt, plus more if needed
8 oz. parsnips, peeled
2 tbsp. unsalted butter
2 tbsp. honey

Soak currants in hot water to cover until softened and plump 10-15 minutes. Drain and pat dry. (The carrots, parsnips and currants can be prepared a day ahead. Cover and store each separately in refrigerator).

Cut the carrots into 2 inch long and 1/4 inch wide. Bring 2 quarts of water to boil and add 1/2 teaspoon salt and sugar. Add carrots and cook until just tender, about 6 minutes. Drain and pat dry. Repeat with parsnips cooking until just tender, about 2-3 minutes. Drain and pat dry.

When ready to serve vegetables, melt the butter in a large skillet over medium high heat. Stir in mustard, then add honey and stir well. Add carrots and parsnips and toss until heated through, about 4 minutes. Add currants and toss 1 minute more. Taste, and add salt as desired. Serves 4.

NOTE: When buying parsnips, usually found in the supermarket in the autumn and winter, choose small to medium parsnips. The larger ones tend to be woody and tough. They resemble carrots but are creamy beige in color.