Saturday, October 16, 2010

Glazed Carrots & Parsnips

Super simple rich side dish.

3 large carrots, halved, quartered and cut to 3 inch long
3 parsnips, halved, quartered and cut into 3 inch long
Good pat of butter
2 tablespoons orange juice

Melt the butter in a pan on low heat. Add the carrots and parsnips, turn up the heat and saute until the vegetables are soft. Add the orange juice and saute until caramelized.

Serves 4

1 comment:

  1. WOW! first time placing a "blog" comment. i am finally moving up with technology. I want to comment about every recipe from the very beginning, but i will be here for the rest of the just a quick summary.
    firstly i commend Sam for taking on this task...i have always wanted to do it but not enough time in the evenings to cook...weekends are great, but busy doing other things, so i leave it to you sam to do it for me. the only downside it i only get to drool over the pics here...and not smell and taste. EXCEPT for Thnksgiving dinner. The pictures here did not do the meal justice. I really really enjoyed the whol meal and evening. The food was dynomite.
    I cant pick 1 favorite part of the meal. You did inspire me to make a squash soup though. i dont like squash much, but yours was so good I came home and made some the next day...thanks for the push. what am i going to drool over while you are away? can you take pics of the buffets and meals on the boat and post it?? please tease me
    xo kim