Unspeakable Nightmare Horror Glazed Parsnips And Carrots Of Doom
16 oz. package of baby carrots
1/2 lb. of parsnips. Meijer is the only place in town that has these.
1/4 tsp. salt
2/3 cup orange juice
1/4 cup honey
1 tsp. lime rind (use a zester on a lime)
2 tbsp. lime juice (squeeze the lime you used in the previous line)
1/2 tsp. grated fresh ginger
1 tbsp. chopped fresh parsley
1. Peel parsnips, chop off their woody ends, and cut into 1 1/2 inch pieces. Chunks from the fat end of the parsnip should be cut in half in order to make them more or less match the smaller pieces.
2. Cook carrots and parsnips in a small amount of boiling water and salt for 10 minutes or until crisp and tender. I put in too much water and they got overboiled; I would recommend not covering the veggies and go more for steaming than outright boiling to death. If you are English you will want to boil them longer for fear they might still taste like something.
3. While the veggies are cooking, combine the orange juice, honey, lime juice, lime rind and ginger in a small saucepan. Cook over medium heat about 5 minutes, or until it's heated.
4. Pour mixture from (3) over veggies from (2) and toss to coat. Sprinkle wiht chopped fresh parsley and serve immediately.
DAVE SAYS: As I mentioned above, the carrots and parsnips got a little too cooked. The juice/honey/rind/ginger mixture was quite tasty and I'd consider using it over other vegetables. Not, on the whole, as tasty as I would have liked, but it seemed popular enough.
EMILY SAYS: I liked the sauce. I wonder if it would have been tastier to add the veggies to it during the last few minutes it was cooking?