Orange Glazed Carrots and Parsnips
This recipe is cooked in the microwave. It can easily be baked in a 375 degree oven --- just get that sauce syrupy and the carrots and parsnips tender.
| 3 | medium carrots |
| 3 | medium parsnips |
| 2 | tablespoons butter |
| 2 | leeks, finely chopped |
| 1/4 | teaspoon grated ginger |
| 1 | teaspoon grated orange zest |
| 2 | teaspoons fresh orange juice |
| 2 | tablespoons soy sauce |
| 2 | tablespoons honey |
| Salt and pepper to taste |
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Wash and peel carrots and parsnips. Slice carrots diagonally 1/8-inch thick. Slice parsnips diagonally 1/4-inch thick. Place 1 tablespoon of the butter in a 2-quart microwave-safe baking dish. Cook on high until melted. Add Leeks. Cover the dish with plastic wrap, leaving one corner uncovered to vent steam. Cook for 1 minute.
Add ginger and orange zest; cook on high, covered, for another minute. Add carrots and toss to coat with butter. Add the orange juice and soy sauce; cook on high for 3 minutes. Add parsnips, honey, salt, and pepper. Cover and cook on high for 7 minutes or until sauce has a syrupy consistency. Let rest 2 to 3 minutes. Adjust seasoning if necessary. Add remaining 1 tablespoon butter and serve. Makes 4 to 6 servings.
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