Save Recipe Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings

Ingredients

Directions

In a medium hot skillet, add 1/2 tablespoon of butter and cook the garlic and ginger until soft, about 1 minute. Add the carrots, parsnips and onions and season. Cook 5 minutes to soften then add the stock, soy sauce and simmer. Reduce by 50 percent, about 12 to 15 minutes and check for seasoning. Lift with the butter and reserve hot.

Wine Recommendation: Olmos Reward, Frankland Estate, Australia

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Blueberry Scones with Lemon Glaze

Recipe courtesy of Tyler Florence

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Balsamic Onions

Recipe courtesy of Ina Garten

One-Pot Mac 'n' Cheese

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.