Carrot And Parsnip Julienne Recipe
Ingredients
| Carrots | 450 Gram, julienned | |
| Parsnips | 450 Gram, julienned | |
| Orange juice | 75 Milliliter | |
| Water | 75 Milliliter | |
| Butter | 25 Gram | |
| Lemon juice | 1 Tablespoon | |
| Ground ginger | 1/4 Teaspoon | |
| 1 teaspoon freshly grated nutmeg pinch of salt | ||
| Pepper | 1 | |
| 2 tablespoons maple syrup parsley sprigs, to garnish | ||
Directions
Place all the ingredients, except the maple syrup and garnish, in a pan; simmer over a low heat for 15 minutes.
Leave on a low heat and add the maple syrup, stirring gently until the vegetables are glazed.
Serve hot, garnished with parsley.
Leave on a low heat and add the maple syrup, stirring gently until the vegetables are glazed.
Serve hot, garnished with parsley.
Chef
