Parsnips and Carrots with Orange Butter
Ingredients:
- 1 cup water
- 1/2 lbs parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
- 1/2 lbs carrots, halved lengthwise and cut crosswise into 1/4-inch-thick
- pieces
- 1/3 cup fresh orange juice
- 1/8 tsp freshly grated orange zest
- 1 Tbsp unsalted butter
Preparation:
In a skillet combine the water, parsnips, carrots and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender; stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender
Transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to (about 2 tablespoons, remove the skillet from the heat, and stir in the zest and butter, stirring until the butter is melted. Spoon the sauce over the vegetables.
Serves 2 Source:Submitted by: Recipe Group Member
Date:
