Saturday, April 28, 2007

Parsnips and Carrots with Orange Sauce

adapted from
  • 2 cups water
  • 1 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch pieces
  • 1 pound scrubbed carrots, halved lengthwise and cut crosswise into 1/4-inch pieces
  • 2/3 cup fresh orange juice
  • 1/4 teaspoon freshly grated orange zest (try to find unwaxed oranges)
  • 2 tablespoons butter

In a skillet combine the water, the parsnips, the carrots, and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 4 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.

1 comment:

Anonymous said...

We made the Asian Spicy Gingered Greens tonight without the miso or chard (since we didn't have them) and they were delicious! It really perked up the mustard greens and convinced my reluctant husband that greens aren't so bad. Yum!