Suitable recipe for holiday gatherings. Parsnips can be substituted with turnips.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ 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
- ¾ cup orange juice
- ¾ cup chicken stock
- 2 tablespoons lemon juice
- salt and ground black pepper to taste
- 3 tablespoons chopped fresh chives
Instructions
- 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.
Nutrition Facts
| Calories | 163 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 7 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 142 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Very good-prepared as directed. Had to cook a bit longer to get syrup. Will make again.
I cut the pieces a little smaller because my family prefers it that way. Other than that I have really come to live this dish just the way it is.
Delicious! I made exact ingredients (except subbing freeze dried chives for fresh), but had to remove lid and increase temp to reduce sauce to a glaze. No matter, the end result was great. BF agreed even though he isn’t a big carrot fan.
It was a little too sweet for me.
only used 3 T of butter and use lime juice instead of lemon. delicious.
Made this for Easter, lots of positive feedback.
I used 3 carrots and 3 parsnips (that’s what I had on hand) and reduced the amount of butter to 1 large pat. I cut the vegetables according to the recipe. Melted the butter and added the vegetables. I covered the pan and braised on a low flame, stirring every so often till they were starting to brown and were cooked through. Then I sprinkled them with some granulated chicken broth and a splash of orange juice plus salt and pepper. When it became syrupy, I seasoned with salt and pepper to taste. Sprinkled with dehydrated chives and allowed them to moisten before serving. Forgot the lemon juice but didn’t miss it. This is a great way to cook carrots and parsnips, and while I may not have followed the recipe exactly, it gave me a nice recipe to play off of. We really liked it and will make it again.
Big hit with the Christmas crowd. Just prior to serving broiled carrots and parsnips for a few mins to add extra crisp. Lots of compliments, even from the guys!
You have to like parsnips to love this dish. The second time I tried it it turned out better because I used a ceramic frying pan and it browned nicely in the butter and then the orange juice mixture simmered away to a nice glaze. Very good
I did not make changes and we loved it with our turkey dinner. Such a great taste of citrus it will definitely be part of our traditional meals.
I followed the original recipe. It was very tasty and colorful.
The liquid never thickened into the syrup. I poured off the liquid and thickened with cornstarch. Tasted fine. Would not make again.
I followed this recipe to the letter and it was absolutely delicious. It was even better the next day. I would not change a thing!
reduced quantity to 1 as i’m the only one who likes these root veg. it made a great veggie treat to christmas dinner i just crumbled a little stock cube instead of making a pint up
Looking for a new side dish to serve with a pork roast based on what was in the fridge. Used fresh squeezed lemon and orange juice as I didn’t have concentrate available and glad I didn’t as I believe it kept the flavors more simplistic. This recipe was a refreshing change from other root vegetables! Sweet, savory, and very pleasing to the eye. Great complement and one that will make it’s way to our table from time to time…. Thanks Taddo1965!
Great recipe. I added a Tablespoon of brown sugar.
great recipe. substituted the juice and pulp of a fresh orange and also added one finely chopped green hot pepper and smoky paprika chipotle seasoning. served with white rice.
This wasn’t terrible, just felt it needed more herbs.
I love glazed carrots and parsnips. I tried the combo using rainbow carrots recently, just gorgeous!
This worked really well. I always modify recipes to match what I have in the house and our preferences, so with this I used only 2 tablespoons butter, an orange instead of orange juice, lots of stock (2 or 3 cups), balsamic vinegar instead of lemon juice and no chives. It was great, sweet and savory. Very sweet considering the sugar is all natural sugars in the veggies, orange and vinegar. They taste almost candied. They also look like they will keep well in the fridge so we can microwave them as a side for later meals.
This turned out excellent! We sauted red onion with ours. Great way to eat parsnips! Thank you for the recipe!