Recipe by Taddo1965
"Good recipe for holiday celebrations. Turnips can be used instead of parsnips."
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carrots, cut into 3-inch x 1/2-inch pieces
parsnips, cut into 3-inch x 1/2-inch pieces
salt and ground black pepper to taste
chopped fresh chives
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!
This wasn't terrible, just felt it needed more herbs.
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.
This turned out excellent! We sauted red onion with ours. Great way to eat parsnips! Thank you for the 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 posting the recipe.
great recipe. substituted the juice and pulp of a fresh orange and also added one finely chopped green hot pepper and smoky paprika chipotle seasoning. served with white rice.
Great recipe. I added a Tablespoon of brown sugar.
reduced quantity to 1 as i'm the only one who likes these root veg.
it made a great veggie treat to christmas dinner
i just crumbled a little stock cube instead of making a pint up
* Percent Daily Values are based on a 2,000 calorie diet.
Glazed Carrots and Parsnips with Chives
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 57
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