Parsnips and Carrots with Orange Butter
Tender parsnips and carrots served with a zesty orange butter sauce.
1 cup water
1/2 pound parsnips, peeled; halved lengthwise and cut crosswise into 1/4-inch-thick pieces
1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces
1/3 cup fresh orange juice
1/8 teaspoon freshly grated orange zest
1 tablespoon unsalted butter
- 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.
Makes 4 servings.
Source: Gourmet Magazine November 1993.