Recipe - Parsnips And Carrots With Orange Butter

1 cup Water
One half pound Parsnips; peeled
One half pound Carrots; scrubbed
Salt
1/3 cup Fresh orange juice
1/8 teaspoon Orange zest; freshly grated
1 tablespoon Unsalted butter

1. Halve the parsnips and carrots lengthwise; cut crosswise into
1/4inchthick pieces.

2. In a skillet combine the water, parsnips, carrots, and salt to taste.
Simmer the vegetables for 15 minutes, or until they are just tender.

3. Stir in the orange juice. Simmer the mixture for 5 minutes, or until the
vegetables are tender, and transfer the vegetables with a slotted spoon to
a bowl.

4. Boil the liquid until it is reduced to about 2 tablespoons, remove the
skillet from the heat, and stir in the zest and the butter, stirring until
the butter is melted. Spoon the sauce over the vegetables.

Per serving: 215 calories (29%), 3 grams protein; 37 grams carbohydrates; 7
grams total fat, 16 milligrams cholesterol, 4 grams saturated fat, 8 grams
dietary fiber, 74 milligrams sodium; 12 grams sugar. Analysis by
KnightRidder

Recipe by: Gourmet Magazine

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Feb 12,
1999, converted by MM_Buster v2.0l.