by flavoristabarr
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my 12 recipes »
flavoristabarr's Notes:
Expand2 tablespoons unsalted butter Ask a question about this ingredient
1 1/2 pound julienne of carrot Ask a question about this ingredient
1 1/2 pound julienne of parsnips Ask a question about this ingredient
2 tablespoons shallots, diced Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 tablespoon soy sauce Ask a question about this ingredient
2 tablespoons minced ginger Ask a question about this ingredient
1/2 cup freshly squeeze orange juice Ask a question about this ingredient
8 mint leaves, chiffonade Ask a question about this ingredient
salt and pepper or grains of paradise, ground Ask a question about this ingredient
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.
Ask a question about this stepAdd the shallots, ginger, honey and soy sauce.
Ask a question about this stepNow add the garlic and the orange juice. Turn to coat the vegetables well. Let cook for about 2 minutes.
Ask a question about this stepPlace into a serving dish and garnish with the chiffonade of mint or chopped cilantro and serve.
Ask a question about this step
Merrill is a co-founder of food52.
Love the combo of carrots and parsnips. The glaze sounds yummy.