Citrus Glazed Carrots With Her Cousin Parsnip

• 2 tablespoons unsalted butter
• 1 1/2 pounds julienne of carrot
• 1 1/2 pounds julienne of parsnips
• 2 tablespoons shallots, diced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 2 tablespoons minced ginger
• 1/2 cup freshly squeeze orange juice
• 8 mint leaves, chiffonade
• salt and pepper or grains of paradise, ground

1. Melt the butter in a large saute pan over medium heat. Add the julienne of carrots and parsnips and saute until the roots are lightly browned.
2. Add the shallots, ginger, honey and soy sauce.
3. Now add the garlic and the orange juice. Turn to coat the vegetables well. Let cook for about 2 minutes.
4. Place into a serving dish and garnish with the chiffonade of mint or chopped cilantro and serve.

unsalted butter, julienne of carrot, julienne of parsnips, shallots, garlic, soy sauce, ginger, freshly squeeze, mint, salt

Taken from food52.com/recipes/9955-citrus-glazed-carrots-with-her-cousin-parsnip (may not work)