Carrots and Parsnips with Orange, Honey and Ginger

Carrots and Parsnips with Orange, Honey and Ginger

Carrots and parsnips seem to be a classic combo. Here’s an easy and delicious way to cook them on the stove with very little effort. AND it beats making the house hot with the oven (roasting vegetables) on a hot summer day! The recipe is below the video demonstration. Enjoy!

I hope this helps!
Judi

Carrots and Parsnips with Orange, Honey and Ginger
Makes About 5 Servings

2 cups carrot slices, cut diagonally*
2 cups parsnip slices, cut diagonally
1 Tbsp butter
1 cup orange juice
1 (½-inch x ½-inch) slice of ginger, peeled (left whole, not grated)
1 Tbsp honey
1/3 cup walnuts, coarsely chopped, optional
Parsley flakes, optional garnish

Peel the parsnips and carrots, and cut into bite-size diagonal slices. Cut the carrot slices a little smaller than the parsnip slices, so they will cook at the same rate.

In a skillet, melt the butter then add the prepared carrots and parsnips. Stir to coat them with the butter. Add the slice of ginger then the orange juice. Cover the pan and bring the liquid to a boil. Reduce heat, cock the lid, and simmer until the vegetables are about half-way done, about 8 to 10 minutes into the cooking process. Remove the lid and add the honey. Stir to combine. Continue cooking without the lid, allowing remaining liquid to reduce and thicken, stirring occasionally to coat the vegetables.** When they are almost fork-tender, add the chopped walnuts to allow them to soften slightly and warm up. After about 20 minutes (total cooking time), the vegetables should be fork-tender, and the glaze should be reduced and very flavorful. Remove the slice of ginger. Transfer the vegetables to a serving bowl and sprinkle with parsley flakes, if desired. Serve.

* Tip! Cut the carrots a little smaller than the parsnips. This will help them to cook at about the same rate.

** If your juice thickens and reduces too fast while the vegetables are not cooked to your liking, simply add a little more orange juice for the vegetables to absorb as they finish cooking.

About Judi
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

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