Parsnip
Orange Parsnips & Carrots
Posted by Carole Koch
For 1 serving: cut 1 medium carrot and 1 small parsnip into 2-inch pieces. Mix 1/2 cup orange juice and 1 teaspoon honey in a small pan; bring to a boil over high heat. Stir in carrots and parsnips. Reduce heat, cover, cook 10 to 15 minutes. Remove cover and continue cooking until liquid reduces to about 1 1/2 tablespoons.
From “Healthy Cooking for Two (Or Just You),” Frances Prices, R.D., 1995.
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