Parsnips In Orange Sauce Recipes

ORANGE-BRAISED CARROTS & PARSNIPS

Orange-Braised Carrots & Parsnips image

Provided by Ina Garten

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pound carrots, with the greens attached
1 pound thin parsnips
1/3 cup small-diced shallots (1 large)
2 teaspoons grated orange zest
1 1/4 cups freshly squeezed orange juice, divided (3 oranges)
1/3 cup good olive oil
6 sprigs fresh thyme, tied with kitchen string
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley, for serving

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.

PARSNIPS AND CARROTS WITH ORANGE BUTTER

Parsnips and Carrots with Orange Butter image

Categories Citrus Side Quick & Easy High Fiber Carrot Parsnip Fall Gourmet

Yield Serves 2

Number Of Ingredients 6

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

Steps:

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.

PARSNIPS IN ORANGE SAUCE

Parsnips in Orange Sauce image

Doing a cookbook purge - I found this one, haven't tried it yet, but it looks like it has great potential. From "Pressure Cooking for Pleasure Cooking"

Provided by MechanicalJen

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs parsnips, peeled and cut lengthwise
1/2 cup orange juice
2 tablespoons sugar
1/2 teaspoon salt
4 orange slices

Steps:

Place parsnips in pressure cooker. Combine orange juice, sugar and salt; pour over parsnips. Add orange slicese. Close cover securely. Place pressure regulator in vent pipe. Cook 5 minuts. Cool pressure cooker at once.

Nutrition Facts : Calories 208.9, Fat 0.7, SaturatedFat 0.1, Sodium 313.8, Carbohydrate 50.4, Fiber 11.2, Sugar 19.8, Protein 3

SLOW ROASTED PARSNIPS IN ORANGE HONEY AND MINT SAUCE

Slow Roasted Parsnips in Orange Honey and Mint Sauce image

Make and share this Slow Roasted Parsnips in Orange Honey and Mint Sauce recipe from Food.com.

Provided by CulinaryQueen

Categories Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 large oranges, juice of
1 orange, zest of
1/2 cup honey
1/3 cup sherry wine
2 teaspoons mint leaves
6 parsnips, trimmed and quartered

Steps:

Preheat oven to 180C/350°F.
Combine orange juice, orange zest, honey, sherry and mint leaves in a small bowl. Set aside.
Completely line a roasting pan with foil and put the parsnips in a single layer.
Pour the sauce over the parsnips, turning to coat. Leave to marinate about 20-30 minutes, turning occasionally.
Roast for 30 minutes, turning parsnips after 15 minutes. Remove pan and take out excess juice, leaving just a small amount in pan. (Save the juice for future use in the same manner on carrots)
Return to oven and continue roasting for an additional 40 minutes, turning parsnips every 15-20 minutes until tender and golden.

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