We Heart Fresh Produce

Parsnips and Carrots In Orange Butter

Serves 8

Parsnips and Carrots In Orange Butter

Ingredients

  • 450 g parsnips, peeled and sliced
  • 450 g carrots peeled and sliced
  • 3 oranges
  • 2 tablespoons cold butter, chopped
  • Salt and pepper to taste

Method

  1. In a deep frying pan or wok combine the water, parsnips, carrots and a dash of salt then bring to the boil, reduce the heat to low, and simmer for 5 minutes
  2. Grate the zest from the oranges and squeeze the juice removing the pips.
  3. Stir in the orange juice and simmer until the veg is tender, about 5 minutes more. Transfer the vegetables with a slotted spoon to a bowl
  4. Boil the remaining liquid until it is reduced to about 4 tablespoons, then remove the pan from the heat, and stir in the peel and the butter, stirring until the butter is melted.
  5. Add the vegetables back into the pan, toss to warm, season to taste with salt and pepper, and serve.
 
Sautéed Asparagus with Garlic

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Leicester Tigers Through & Through

We're proud to be members of the 1880 Lounge

Thinking Nationally Acting Locally

An Innovative Approach to Fresh Produce

Proud members of the Fresh Produce Consortium

Thinking Nationally Acting Locally

An Innovative Approach to Fresh Produce

Sautéed Asparagus with Garlic

Claire's Recipe of the Month

Sautéed Asparagus with Garlic

Thinking Nationally Acting Locally

An Innovative Approach to Fresh Produce

Sautéed Asparagus with Garlic

Claire's Recipe of the Month

Sautéed Asparagus with Garlic

Proud members of the Fresh Produce Consortium