ORANGE GLAZED CARROTS AND PARSNIPS

Cutting root vegetables into ribbons makes for an elegant side dish presentation.

Yield: Serves 4 - 6.

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

  1. 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.
  2. 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.