Orange Glazed Parsnips Recipes

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!

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.

ORANGE-GLAZED CARROTS AND PARSNIPS

Steps:

• In a large nonstick skillet, whisk orange juice, sugar, ginger and salt. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Stir in butter until melted., Meanwhile, using a vegetable peeler, shave carrots and parsnip lengthwise into very thin strips (about 4 cups carrot strips and 2 cups parsnip strips)., Add vegetables to skillet; stir to coat. Bring to a boil. Reduce heat; simmer, covered, 3 minutes., Uncover; cook 8-10 minutes or until vegetables are tender and glazed, stirring frequently. Sprinkle with green onion.

GLAZED CARROTS AND PARSNIPS WITH CHIVES

Steps:

• Melt butter in a large skillet 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 a 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.

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.

ORANGE-GLAZED PARSNIPS

Steps:

• Wash and peel parsnips.
• Cut parsnips into sticks about 1/4 inch thick.
• Put in slow cooker and cover with water.
• Add salt.
• Cover and cook on high for 2 to 4 hours or until tender.
• Meanwhile, in saucepan, melt butter.
• Stir in honey, seasoned salt, orange juice, and orange peel.
• Heat to boiling.
• Drain parsnips and put into a serving dish.
• Pour glaze over top and keep warm till ready to serve.

EASY ORANGE-GLAZED CARROTS

Steps:

• In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.
• Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Serve immediately.

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.

ROASTED PARSNIPS WITH ORANGE ZEST

Steps:

• Heat oven to 500 degrees. Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes.
• Remove from oven, add juice and zest, and toss to coat. Return to oven and roast until parsnips have caramelized, 5 to 10 minutes. Transfer to warm bowl and serve.