Time 1h55m Yield 6 servings Number Of Ingredients 10 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.
Time 1h Yield 8 servings Number Of Ingredients 6 Steps:
Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary. Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.
Time 30m Yield 2 servings. Number Of Ingredients 8 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.
Time 35m Yield 8 Number Of Ingredients 8 Steps:
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.
Time 50m Yield 4 Number Of Ingredients 10 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish. Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes. Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.
Yield Serves 2 Number Of Ingredients 6 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.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Adjust oven rack to middle position and heat oven to 450°F Toss carrots, parsnips, 1 teaspoons thyme, vinegar, marmalade, ginger, 1/2 teaspoons salt, 1/8 teaspoons pepper and melted butter in 13x9inch pyrex dish. Pour water over vegetables, cover with foil, and roast until vegetables just begin to soften, about 20 minutes. Remove foil and continue to roast, tossing occasionally, until vegetables are tender and browned and liquid is reduced to thick glaze, 20-25 minutes. Add remaining teaspoons thyme and cubed butter and toss. Adjust seasonings and serve.
Time 26m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes. Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high. Let stand 2 minutes and then stir in parsley and almonds.
More about “parsnips and carrots with orange butter recipes”
Yield Serves 6-8 Number Of Ingredients 7 Steps:
Preheat the oven to 425°F. In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside. Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached-looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces. On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting. When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.
