1 (16 oz) package baby carrots
1/2 lb parsnips, peeled and cut into 1 1/2 inch pieces
1/4 tsp salt
2/3 cup orange juice
1/4 cup honey
2 Tbsp lime juice
1 tsp lime rind
1/2 tsp grated fresh ginger root
1 Tbsp chopped fresh parsley
Cook carrots and parsnips in a small amount of boiling water and salt 10 minutes or until crisp-tender; drain and set aside. Combine orange juice, honey, lime, lime rind, and ginger root in a small saucepan over medium heat about 5 minutes or until heated. Pour orange juice mixture over carrot mixture and toss to coat. Sprinkle with chopped fresh parsley and serve immediately.
1/2 lb parsnips, peeled and cut into 1 1/2 inch pieces
1/4 tsp salt
2/3 cup orange juice
1/4 cup honey
2 Tbsp lime juice
1 tsp lime rind
1/2 tsp grated fresh ginger root
1 Tbsp chopped fresh parsley
Cook carrots and parsnips in a small amount of boiling water and salt 10 minutes or until crisp-tender; drain and set aside. Combine orange juice, honey, lime, lime rind, and ginger root in a small saucepan over medium heat about 5 minutes or until heated. Pour orange juice mixture over carrot mixture and toss to coat. Sprinkle with chopped fresh parsley and serve immediately.
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