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Categories:Viewed: 34 - Published at: 5 years ago
Ingredients
- 1/4 cup butter
- 4 large carrots, cut into 3-inch x 1/2-inch pieces
- 4 large parsnips, cut into 3-inch x 1/2-inch pieces
- 3/4 cup orange juice
- 3/4 cup chicken stock
- 2 tablespoons lemon juice
- salt and ground black pepper to taste
- 3 tablespoons chopped fresh chives
Method
- Melt butter in a large skillet over medium heat.
- Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
- Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
- Season with more salt and black pepper if needed; sprinkle with chives.
