Parsnips n Carrots
1 qt home canned carrots (or 1 lb)
1/2 lb fresh or canned parsnips, peeled & diced
1/4 t canning salt
2/3 c orange juice (i use canned cause it’s cheaper)
1/4 c raw local hive honey
2 t lime juice
1 t lime rind
1 t ginger root, grated
1 t fresh chopped parsley
pinch of dried dill
Cook the carrots & parsnips in a small dab of
boiling well water and salt with a few drops of olive
oil added to the cooking water. Cook for about
10 minutes or til they are crisp but tender. Drain
water into your compost pail, then sit the veggies
aside. Combine the orange juice, honey, lime juice,
lime rind and ginger in a small saucepan and simmer
for about 5 minutes or until they are heated through.
Pour orange juice mixture over the carrot mixture
& toss to coat. Sprinkle with the chopped fresh
parsley & dried dill and sit on your table while
the dish is steaming. Feeds half a dozen hungry
homesteaders as a side dish.
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