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ORANGE GLAZED CARROTS AND PARSNIPS
Cutting root vegetables into ribbons makes for an elegant side dish presentation.
Yield: Serves 4 - 6.
July 02, 2019
ORANGE GLAZED CARROTS AND PARSNIPS
Ingredients
- 1 cup (250 mL) orange juice
- 1/4 cup (50 mL) butter
- 2 tbsp (25 mL) sugar
- 1 1/2 tbsp (22 mL) grated fresh ginger
- 4 cups (1 L) thin ribbon-like carrot strips
- 2 cups (500 mL) thin ribbon-like parsnip strips
- Salt
- 1/2 cup (125 mL) diagonally sliced green onions
Directions
- Combine orange juice, butter, sugar and ginger in a large nonstick frypan. Bring to a boil over medium heat; add carrot and parsnip strips. Reduce heat and simmer, covered, for 3 minutes.
- Uncover and simmer, stirring frequently, until liquid is reduced and carrot and parsnip strips are tender and glazed, about 10 – 15 minutes. Season to taste with salt. Sprinkle with green onions.
Nutritional analysis per 1 tbsp:
21 calories, 1.5 g fat, 0.4 g protein, 1.1 g carbohydrate, 0 g fibre, 48 mg sodium
*Ingredient not included in nutritional analysis.
Tip: Use a mandoline or a vegetable peeler to cut carrots and parsnips lengthwise into long, thin, ribbon-like strips.