Honey-Wine-Glazed Vegetables

2 cups water
3 ½ cups parsnips
2 cups carrots
1/3 cup white wine
1 tablespoon honey
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ cup chopped parsley, for finishing

Steam or boil parsnips and carrots in the water just until done and still crisp-tender. While vegetables are steaming, whisk together white wine, honey, and salt in a small bowl, until combined well. When vegetables are done, drain and return to pan. Add wine-mixture and bring to a boil over high heat, tossing well to glaze the vegetables. Continue to cook over moderate heat, stirring often, until vegetables are well-coated and most of the liquid from the wine has evaporated. Transfer to a serving platter or bowl and sprinkle with the chopped parsley. Serves 4 as a main entree, or 8 with other dishes.