Glazed carrots and parsnips with chives

    35 min

    Carrots and parsnips are pan-fried in butter, then glazed with an orange syrup. Lovely side dish for a special occasion.

    4 people made this

    Serves: 8 

    • 60g butter
    • 4 large carrots, cut into batons
    • 4 large parsnips, cut into batons
    • 180ml orange juice
    • 180ml chicken stock
    • 2 tablespoons lemon juice
    • salt and ground black pepper to taste
    • 3 tablespoons chopped fresh chives

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Melt butter in a large pan over medium heat.
    2. Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
    3. Stir orange juice, chicken stock, lemon juice, salt and black pepper into carrots and parsnips. Bring to the boil, reduce heat to low and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
    4. Season with more salt and black pepper if needed; sprinkle with chives.

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