Vegetables Recipe — Glazed Carrots and Parsnips with Chives

Good recipe for holiday celebrations. Turnips can be used instead of parsnips.

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

Cooking Directions

1. Melt butter in a large skillet 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 a 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.

Nutrition Facts

• calories163.1
• carbohydrateContent26.7 g
• cholesterolContent15.3 mg
• fatContent6.3 g
• fiberContent6.6 g
• proteinContent2 g
• saturatedFatContent3.7 g
• sodiumContent141.6 mg
• sugarContent9.2 g