Glazed Parsnips and Carrots
3 carrots, 2 parsnips (about 2 cups of each) cut into thin strips
3/4 cup orange juice
1/2 tsp ground ginger or 1 tsp minced fresh ginger
2 T butter
1In a saucepan or large nonstick skillet combine everything but the butter. Bring to boiling, reduce heat to simmer. Cook uncovered, for 7 to 8 minutes or until veggies are crisp tender and most liquid has evaporated.
2 Stir in butter and cook until desired texture, about 2 minutes more.
3 Add salt or brown sugar if desired.