Type what you have

Ingredients

• ✓ parsnip
• olive oil
• lamb shoulder
• salt
• black pepper
• onion
• carrot
• water
• potato
• rosemary
• leek
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
3. 3 Stir in onion and cook for a few minutes. Stir in water and add carrots and parsnips (if using). Cover and bring to a boil; reduce heat to low and simmer until lamb is tender, about 45 minutes to 1 hour.
4. 4 Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole.
5. 5 Serve piping hot in bowls garnished with fresh parsley.
6. 6 Enjoy!

By Ita Mac Airt

Ingredients

• ✓ parsnip
• all-purpose flour
• corned beef brisket
• spice packet
• olive oil
• potato
• carrot
• onion
• water
• irish stout beer
• beef broth
• cabbage
• white vinegar

Instructions

1. 1 Place flour into a large bowl; add corned beef cubes and toss to coat.
2. 2 Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add beef cubes and brown on all sides, about 10 minutes. Sprinkle spice packet over meat, then mix in potatoes, parsnips, carrots, and onion. Add water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.
3. 3 Reduce the heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.
4. 4 Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.

By BobBlum

Ingredients

• ✓ parsnip
• dill
• egg
• all-purpose flour
• heavy cream
• pepper
• salt
• lemon juice
• sugar
• vegetable bouillon
• potato
• beet stem
• beet leaf
• beet
• water
• leek
• celeriac
• carrot

Instructions

1. 1 Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat.
2. 2 Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat.
3. 3 Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.

By Olenka

Ingredients

• ✓ parsnip
• sour cream
• parsley
• black pepper
• white wine vinegar
• bay leaf
• salt
• green cabbage
• water
• brown sugar
• rutabaga
• carrot
• garlic
• yellow onion
• olive oil
• beet greens
• beet

Instructions

1. 1 Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.
2. 2 Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.
3. 3 Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.
4. 4 Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.
5. 5 Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.
6. 6 Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.
7. 7 Serve sprinkled with parsley and a dollop of sour cream.

By nch

Ingredients

• ✓ parsnip
• cabbage
• onion
• carrot
• rutabaga
• red potato
• celery root
• salt
• water
• beef brisket
• bay leaf
• ginger
• black peppercorn
• mustard seed
• allspice berry
• clove
• juniper berry
• cinnamon stick
• white sugar
• kosher salt
• water

Instructions

1. 1 Make brine: Bring water to a boil in a large pot. Stir in salt and sugar until dissolved; remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves. Let brine cool to room temperature, at least 1 hour.
2. 2 Prepare corned beef: Place brisket in a large ceramic or glass dish deep enough to keep brisket submerged in brine. Pour brine over brisket; weigh it down to keep submerged. Cover the dish tightly with plastic wrap. Brine brisket in the refrigerator, checking brine level every day, 7 to 10 days.
3. 3 Remove brisket from brine and rinse under cool running water; discard brine. Place brisket in a large slow cooker; add enough cool water to cover brisket by several inches and season with sea salt.
4. 4 Cook on High for 2 hours. Add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Cook on Low until vegetables are softened and brisket is hot and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center of brisket should read 160 degrees F (70 degrees C).
5. 5 Remove brisket to a cutting board and cover tightly with aluminum foil.
6. 6 Arrange cabbage wedges into the slow cooker; continue cooking until all vegetables are tender, 20 to 30 minutes.
7. 7 Slice corned beef into thin slices and serve with vegetables.

By Dana Kee

Ingredients

• ✓ parsnip
• all-purpose flour
• seasoning salt
• butter

Instructions

1. 1 In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
2. 2 In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
3. 3 Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

By Michele O'Sullivan

Ingredients

• ✓ parsnip
• butter
• white sugar
• teriyaki sauce

Instructions

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

By Lett101

Ingredients

• ✓ parsnip
• butter
• salt
• black pepper

Instructions

1. 1 Place the parsnips into a saucepan, and cover with water. Bring to a boil, turn down the heat, and simmer until parsnips are tender, 15 to 20 minutes. Drain well, pat the parsnip pieces dry with paper towels, and set aside.
2. 2 Melt butter in a skillet over medium heat, and place the parsnips into the hot butter in an even layer. Sprinkle with salt and black pepper (I use quite a bit). Cook parsnips until lightly golden brown on both sides, 5 to 8 minutes per side.

By charisue

Ingredients

• ✓ parsnip
• butter
• sherry
• heavy cream
• salt
• sugar
• bread crumb
• butter

Instructions

1. 1 Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
4. 4 Bake in the preheated oven until golden, 25 to 30 minutes.

By Barbara

Ingredients

• ✓ parsnip
• carrot
• butter
• nutmeg
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer for 5 minutes. Add parsnips, cover partially, and simmer until vegetables are very tender, about 15 minutes. Drain well.
2. 2 Return vegetables to the saucepan and stir over medium heat until any excess moisture evaporates. Transfer to a food processor; add butter and process until smooth. Season with nutmeg, salt, and pepper.

By Linda

Ingredients

• ✓ parsnip
• olive oil
• salt
• butter
• thyme
• nutmeg

Instructions

1. 1 Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot; set temperature to 195 degrees F (95 degrees C) according to the manufacturer's instructions. Set timer to 30 minutes.
2. 2 Cut ends off parsnips; peel. Cut a 2-inch piece off smallest parts of parsnips; cut remaining parts of parsnips into equal-sized pieces. Place into a resealable plastic bag, making sure pieces lay flat and don't overlap. Add olive oil and salt.
3. 3 Remove excess air from bag using the water immersion method or a vacuum sealer; seal bag. Immerse into the pot once it has come to temperature.
4. 4 Melt butter in a small skillet over low heat when 10 minutes are left on sous vide timer. Add thyme sprigs; simmer for 10 minutes.
5. 5 Remove bag from the pot; remove parsnips from the bag. Remove thyme from the skillet; season butter with nutmeg. Increase heat to medium-high; add parsnips to skillet. Cook until parsnips are lightly browned, 2 to 3 minutes.

By Bren

Ingredients

• ✓ parsnip
• cauliflower
• milk
• butter
• salt
• pepper

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add cauliflower and parsnips, recover, and steam until soft, about 15 minutes.
2. 2 Drain the vegetables. Mash using a hand masher or electric mixer. Gradually add milk and butter and mash to desired consistency. Season to taste with salt and pepper; serve warm.

By JEN

Ingredients

• ✓ parsnip
• carrot
• butter
• nutmeg
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
2. 2 Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

By Christine L

Ingredients

• ✓ parsnip
• carrot
• olive oil
• honey
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange carrots and parsnips in a baking dish; drizzle with olive oil and toss to evenly coat. Pour honey over top and season with salt and pepper; toss again to coat.
3. 3 Bake in the preheated oven until vegetables are very tender, about 40 minutes.

By DrSeussFreak

Ingredients

• ✓ parsnip
• milk
• salt
• butter
• thyme
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk into a large pot over medium-low heat; bring to a simmer. Add parsnips and salt. Cover and cook until parsnips are tender, 25 to 30 minutes.
3. 3 Drain parsnips, reserving warm milk in a separate container.
4. 4 Mash together parsnips, 1 cup reserved warm milk, butter, thyme, and pepper in the same pot using a hand mixer or blender. Add more warm milk until desired consistency is reached. Season with salt and pepper.

By Amy Westerman

Ingredients

• ✓ parsnip
• green apple
• olive oil
• kosher salt
• chicken broth
• russet potato
• heavy cream
• cayenne pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread parsnips and apples out onto the prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
3. 3 Roast in the preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
4. 4 Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
5. 5 Purée apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ parsnip
• butter
• ginger
• lemon zest
• cumin
• garlic
• salt
• pepper
• chicken
• potato
• carrot
• green onion

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
2. 2 Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
3. 3 Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
4. 4 Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
5. 5 Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
6. 6 Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.

By Gay Lea Foods Co-operative®

Ingredients

• ✓ parsnip
• ghee
• onion
• garlic
• curry powder
• coconut milk
• carrot
• potato
• broccoli
• cauliflower
• mushroom
• water

Instructions

1. 1 Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
2. 2 Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
3. 3 Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.

By jowolf2

Ingredients

• ✓ parsnip
• bacon
• butter
• onion
• celery
• garlic
• all-purpose flour
• chicken stock
• amber beer
• bay leaf
• cayenne pepper
• heavy cream
• cheddar cheese

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
2. 2 Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.
3. 3 Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.
4. 4 Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.

By catlover20

Ingredients

• ✓ parsnip
• vegetable oil
• venison stew meat
• onion
• garlic
• worcestershire sauce
• bay leaf
• thyme
• salt
• water
• potato
• all-purpose flour
• water

Instructions

1. 1 In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
2. 2 Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.

By BUCHKO

Ingredients

• ✓ parsnip
• ground venison
• onion
• potato
• carrot
• rutabaga
• tomato
• beef bouillon cube
• water
• cabbage
• bay leaf
• oregano
• salt
• black pepper

Instructions

1. 1 Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 to 2 hours.

By Michelle

Ingredients

• ✓ parsnip
• mushroom
• beef oxtail
• water
• onion
• carrot
• turnip
• brandy
• barley
• salt
• savory
• black pepper
• bay leaf

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Trim off fat from oxtails. Spread on a shallow roasting pan.
3. 3 Roast oxtails in the preheated oven for 45 minutes.
4. 4 While oxtails are roasting, rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain, slice, and set aside.
5. 5 Transfer roasted oxtails to a plate and set aside. Drain fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve browned bits. Set aside.
6. 6 Add reserved fat to a large stockpot over medium-high heat. Sauté onion, carrots, parsnip, turnip, and mushrooms in fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.
7. 7 Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley, salt, savory, pepper, and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.

By Milarie Rude

Ingredients

• ✓ parsnip
• potato
• carrot
• butternut squash
• egg
• whole wheat flour
• cinnamon
• salt

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Toss together the potatoes, carrot, parsnip, and squash in a large bowl until evenly mixed. Tilting the bowl away from you, collect all the vegetables in your hands and squeeze them to separate the juice. Move the vegetables into a separate bowl and mix in the cinnamon. Season with salt.
3. 3 After 5 minutes or so, slowly pour out the juice from the first bowl - the bottom of the bowl should be coated with starch. Combine the starch with egg and flour, using a fork to stir it together. Then take the starch mixture in your hands and massage it through the shredded vegetables. Separate the mix into little balls, about 1 inch thick, and flatten onto the prepared baking sheet.
4. 4 Bake the patties in the oven until lightly browned around the edges, about 20 minutes; flip and bake until golden brown, about 5 minutes more.

By Lauren

Ingredients

• ✓ parsnip
• carrot
• shortening
• egg
• matzo meal
• water
• salt
• black pepper
• parsley

Instructions

1. 1 Place diced parsnip and carrot in a single layer in a microwave-safe bowl and add a small amount of water. Cover with a paper towel and microwave on high power until tender enough to mash, 5 to 10 minutes. Mash.
2. 2 Mix shortening with eggs, matzoh meal, 1/2 cup water, salt, and pepper and mashed carrot and parsnip. Add parsley. Mix together.
3. 3 Refrigerate covered for 20 minutes.
4. 4 Scoop out balls of mixture to desired size and drop into boiling water. Cook in water until light and fluffy looking, about 5 minutes. Matzoh balls are now ready to add to your favorite soup!

By Lindsay

Ingredients

• ✓ parsnip
• sweet potato
• carrot
• olive oil
• salt
• black pepper
• thyme
• maple syrup

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Scatter sweet potato, carrot, and parsnip rectangles on a baking sheet. Drizzle with olive oil; season with salt and black pepper.
3. 3 Bake in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables; drizzle with maple syrup. Continue baking until vegetables are soft, about 15 minutes more.

By Allrecipes Member

Ingredients

• ✓ parsnip
• whole-grain mustard
• honey
• white wine
• chicken broth
• olive oil
• black pepper
• salt
• chicken breast
• black pepper
• salt
• rosemary
• olive oil
• red onion
• sweet potato
• carrot
• butternut squash

Instructions

1. 1 Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
2. 2 Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
3. 3 Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
4. 4 Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
5. 5 Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
6. 6 Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
7. 7 Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

By Bibi

Ingredients

• ✓ parsnip
• vegetable broth
• butternut squash
• mustard green
• cauliflower
• broccoli
• red bell pepper
• carrot
• onion
• celery
• raisin
• curry powder
• ground ginger
• cumin
• cayenne pepper

Instructions

1. 1 Combine vegetable broth, butternut squash, mustard greens, cauliflower, broccoli, red bell peppers, carrots, parsnips, onions, celery, raisins, curry powder, ginger, cumin, and cayenne pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour.

By chefcs

Ingredients

• ✓ parsnip
• rutabaga
• carrot
• salt
• vegetable oil
• basil
• salt
• black pepper
• parsley

Instructions

1. 1 Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
2. 2 Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
5. 5 Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

By rupps

Ingredients

• ✓ parsnip
• butternut squash
• carrot
• sweet potato
• rutabaga
• turnip
• olive oil
• kosher salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper: place vegetables into a deep roasting pan.
3. 3 Roast in the preheated oven until vegetables are tender and golden brown around the edges, about 45 minutes, stirring once during roasting to ensure even cooking.

By Sean's Mommy

Ingredients

• ✓ parsnip
• butter
• carrot
• orange juice
• chicken stock
• lemon juice
• salt
• black pepper
• chive

Instructions

1. 1 Melt butter in a large skillet over medium heat.
2. 2 Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
3. 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. 4 Season with more salt and black pepper if needed; sprinkle with chives.

By Taddo1965