Orange Glazed Parsnips Recipes

ORANGE-GLAZED CARROTS AND PARSNIPS

Steps:

• In a large nonstick skillet, whisk orange juice, sugar, ginger and salt. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Stir in butter until melted., Meanwhile, using a vegetable peeler, shave carrots and parsnip lengthwise into very thin strips (about 4 cups carrot strips and 2 cups parsnip strips)., Add vegetables to skillet; stir to coat. Bring to a boil. Reduce heat; simmer, covered, 3 minutes., Uncover; cook 8-10 minutes or until vegetables are tender and glazed, stirring frequently. Sprinkle with green onion.

ORANGE-GLAZED PARSNIPS

Steps:

• Heat olive oil in large skillet over medium-high heat. Add parsnips and sauté for about 12 minutes, or until parsnips are soft.
• Slowing sprinkle in corn starch, mixing as you go until corn starch if fully dissolved.
• Add orange juice, stir, and bring to simmer. Stir in orange zest, salt, pepper, and rosemary.
• Simmer for 5 minutes or until sauce is thickened.
• Serve and enjoy!

ORANGE-BRAISED CARROTS & PARSNIPS

Steps:

• Preheat the oven to 275 degrees F.
• Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
• Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
• Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.

GLAZED PARSNIPS

Steps:

• Cook parsnips in salted water until tender.
• Drain.
• In small saucepan, add butter, sugar, and orange juice, bring to a boil.
• Pour over parsnips, tossing lightly to coat.

ORANGE-GLAZED PARSNIPS

Steps:

• Wash and peel parsnips.
• Cut parsnips into sticks about 1/4 inch thick.
• Put in slow cooker and cover with water.
• Add salt.
• Cover and cook on high for 2 to 4 hours or until tender.
• Meanwhile, in saucepan, melt butter.
• Stir in honey, seasoned salt, orange juice, and orange peel.
• Heat to boiling.
• Drain parsnips and put into a serving dish.
• Pour glaze over top and keep warm till ready to serve.