Boistfort Valley Farm
Community Supported Recipe Box

PARSNIPS AND CARROTS WITH ORANGE BUTTER

ingredients

  • 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 unsalted butter

procedure

serves: 2
dish: side
season: fall

In a skillet combine the water, the parsnips, the carrots, and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and 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 the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.

Gourmet, November 1993

BoistfortValleyFarm.com/recipes