Author Notes
I love how these vegetables look together on a plate. During the holidays I garnish them with pomegranate seeds. You can use cilantro instead of the mint and any type of citrus and even add some lime and lemon to the orange juice make it a bit more acidic. I used tangerine in this rendition. Make sure to cut out the wood center of the parsnips. —barr
Ingredients
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2 tablespoons
unsalted butter
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1 1/2 pounds
julienne of carrot
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1 1/2 pounds
julienne of parsnips
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2 tablespoons
shallots, diced
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2
cloves garlic, minced
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1 tablespoon
soy sauce
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2 tablespoons
minced ginger
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1/2 cup
freshly squeeze orange juice
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8
mint leaves, chiffonade
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salt and pepper or grains of paradise, ground
Directions
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Melt the butter in a large saute pan over medium heat. Add the julienne of carrots and parsnips and saute until the roots are lightly browned.
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Add the shallots, ginger, honey and soy sauce.
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Now add the garlic and the orange juice. Turn to coat the vegetables well. Let cook for about 2 minutes.
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Place into a serving dish and garnish with the chiffonade of mint or chopped cilantro and serve.
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