Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Melt butter in a large skillet over medium heat.
Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
Season with more salt and black pepper if needed; sprinkle with chives.
Nutrition Facts (per serving)
| 163 | Calories |
| 6g | Fat |
| 27g | Carbs |
| 2g | Protein |
