Parsnips and Carrots with Orange Butter

[Guest guest]

Parsnips and Carrots with Orange Butter

 

1 cup water

1/2 lb. parsnips, sliced

1/2 lb. carrots, sliced

1/3 cup fresh orange juice

1/8 tsp. orange zest, grated

1 tbsp. unsalted butter

salt to taste

 

In a skillet; combine water, parsnips, carrots and salt to taste; simmer for 15

minutes or until just tender.

Stir in orange juice.

Simmer the mixture for 5 minutes or until vegetables are tender; transfer

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 zest and butter, stirring until the butter is melted.

Spoon the sauce over the vegetables.

Makes 2 servings.