Orange Glazed Parsnips Food

ORANGE-GLAZED PARSNIPS

Steps:

• Heat olive oil in large skillet over medium-high heat. Add parsnips and sauté for about 12 minutes, or until parsnips are soft.
• Slowing sprinkle in corn starch, mixing as you go until corn starch if fully dissolved.
• Add orange juice, stir, and bring to simmer. Stir in orange zest, salt, pepper, and rosemary.
• Simmer for 5 minutes or until sauce is thickened.
• Serve and enjoy!

GLAZED PARSNIPS

Steps:

• Cook parsnips in salted water until tender.
• Drain.
• In small saucepan, add butter, sugar, and orange juice, bring to a boil.
• Pour over parsnips, tossing lightly to coat.

ORANGE-BRAISED CARROTS & PARSNIPS

Steps:

• Preheat the oven to 275 degrees F.
• Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
• Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
• Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.

ROASTED GLAZED PARSNIPS AND CARROTS WITH ORANGE & THYME

Steps:

• Adjust oven rack to middle position and heat oven to 450°F Toss carrots, parsnips, 1 teaspoons thyme, vinegar, marmalade, ginger, 1/2 teaspoons salt, 1/8 teaspoons pepper and melted butter in 13x9inch pyrex dish. Pour water over vegetables, cover with foil, and roast until vegetables just begin to soften, about 20 minutes.
• Remove foil and continue to roast, tossing occasionally, until vegetables are tender and browned and liquid is reduced to thick glaze, 20-25 minutes. Add remaining teaspoons thyme and cubed butter and toss. Adjust seasonings and serve.

GLAZED PARSNIPS

Steps:

• Place parsnips in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly. Cut parsnips into 2 1/2-in sticks.
• Melt butter in a skillet over medium heat. Stir in sugar and parsnips; toss to coat. Add teriyaki sauce and continue to cook and stir until sauce is absorbed, about 5 minutes.

GLAZED PARSNIPS

Steps:

• Melt butter in a large nonstick skillet over medium heat.
• Add parsnip and the remaining ingredients; stir until well blended.
• Cover and cook 7 minutes or until tender, stirring occasionally.

HONEY- ORANGE PARSNIPS

Steps:

• Bring water to a boil in medium pan. Add parnsips; cover and cook 8 minutes till tender, drain. return pasrsnips to pan; add butter and remaning ingredients, stirring gently till butter melts. Place pan over medium heat and cook, uncovered 1-2 minutes till galzed, stir often.