Glazed Carrots and Parsnips with Chives5 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“Good recipe for holiday celebrations. Turnips can be used instead of parsnips.” - by Taddo1965
Original recipe yields 8 servings
- Melt butter in a large skillet over medium heat.
- Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
- 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.
- Season with more salt and black pepper if needed; sprinkle with chives.
Amount Per Serving (8 total)
- 163 cal
- 6.3 g
- 26.7 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"Hubby just loved this recipe. Have to admit though that I did not add the citrus juices. I just cannot handle fruit and savory stuff together. Just a personal preference. Thanks so much for postin..." See moreg the recipe."
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