Glazed Parsnips and Carrots


Glazed Parsnips and Carrots

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March 29, 2017

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.