Parsnips and Carrots with Orange Butter

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Parsnips and Carrots with Orange Butter

 

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 butter or margarine

 

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.

 

 

 

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