250 ml water 1 cup
250 g parsnips, sliced 1/2 lb
250 g carrots, sliced 1/2 lb
75 ml fresh orange juice 1/3 cup
.5 ml orange zest, grated 1/8 tsp
15 ml unsalted butter 1 tbsp
salt to taste
In a skillet; combine water, parsnips, carrots and salt to taste; simmer for 15 minutes or until just tender. Stir in orange juice. Simmer the mixture for 5 minutes or until vegetables are tender; transfer vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons (30 ml); remove the skillet from the heat and stir in zest and butter, stirring until the butter is melted. Spoon the sauce over the vegetables.
Serves 2