Ingredients
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6 large carrots, peeled, sliced diagonally
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3 parsnips, peeled, sliced into strips
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1 small cinnamon stick
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1 teaspoon fresh orange rind
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1/2 teaspoon thyme
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1/2 teaspoon garlic salt
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1/2 teaspoon powdered ginger
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1 teaspoon fresh fennel seed, ground into powder
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1 cup orange juice, fresh squeezed
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2 tablespoons sweet butter
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2 -2 1/2 tablespoons brown sugar
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4 teaspoons red peppers, finely chopped (garnish)
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1/2 cup white pearl onion, peeled and halved
Instructions
- Put carrotes, parsnips, pearl onions and cinnamon stick into a large pot.
- Add the orange rind, thyme, garlic salt, powdered ginger and fennel into the orange juice and pour over the vegetables in the pot.
- Bring to a boil, lower heat and simmer for 15 - 20 minutes.
- Drain the vegetables and remove the cinnamon stick.
- Next add the butter and brown sugar to the cooked vegetables and cook on medium heat, gently stirring until all vegetables are glazed about 2 minutes.
- Garnish with finely chopped red peppers.