Glazed Carrots and Parsnips with Chives

Glazed Carrots and Parsnips with Chives

9 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Taddo1965
Recipe by  Taddo1965

“Good recipe for holiday celebrations. Turnips can be used instead of parsnips.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Melt butter in a large skillet over medium heat.
  2. Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
  3. Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
  4. Season with more salt and black pepper if needed; sprinkle with chives.

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Reviews (9)

Rate This Recipe
Crystal S
15

Crystal S

Looking for a new side dish to serve with a pork roast based on what was in the fridge. Used fresh squeezed lemon and orange juice as I didn't have concentrate available and glad I didn't as I believe it kept the flavors more simplistic. This recipe was a refreshing change from other root vegetables! Sweet, savory, and very pleasing to the eye. Great complement and one that will make it's way to our table from time to time.... Thanks Taddo1965!

Kelly
9

Kelly

This worked really well. I always modify recipes to match what I have in the house and our preferences, so with this I used only 2 tablespoons butter, an orange instead of orange juice, lots of stock (2 or 3 cups), balsamic vinegar instead of lemon juice and no chives. It was great, sweet and savory. Very sweet considering the sugar is all natural sugars in the veggies, orange and vinegar. They taste almost candied. They also look like they will keep well in the fridge so we can microwave them as a side for later meals.

Jenny-n-Raymond
6

Jenny-n-Raymond

This turned out excellent! We sauted red onion with ours. Great way to eat parsnips! Thank you for the recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 163 cal
  • 8%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 26.7 g
  • 9%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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