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
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
Method Prep:20min › Cook:15min › Ready in:35min
Melt butter in a large pan 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 the 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.