Contributed by Lisa (from Gourmet Magazine, November 1993)

Ingredients

1 1/2 cup water
1 lb parsnips
1 lb carrots
1/3 cup fresh orange juice
1/8 tsp freshly-grated orange zest
1 Tbsp unsalted butter

Instructions

Peel parsnips and scrub (or peel) carrots. Halve lengthwise, and cut crosswise into 1/4-inch thick pieces.

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

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

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