How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Parsnips and Carrots with Orange Butter?

You need 6 ingredients. The key ingredients include: 1 cup water, 1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces, 1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces, 1/3 cup fresh orange juice, and more.

Is Parsnips and Carrots with Orange Butter suitable as general?

Yes, Parsnips and Carrots with Orange Butter falls under the General category and is a great choice for this type of meal.

How do I store leftover Parsnips and Carrots with Orange Butter?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsnips and Carrots with Orange Butter Recipe

Name: Parsnips and Carrots with Orange Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces; 1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces; 1/3 cup fresh orange juice; 1/8 teaspoon freshly grated orange zest; 1 tablespoon unsalted butter

Try this homemade Parsnips and Carrots with Orange Butter recipe the whole family will love. Made with water, parsnips, carrots and orange juice. Easy s…

This Parsnips and Carrots with Orange Butter relies on simple, everyday ingredients such as water, fresh orange juice, freshly grated orange zest and unsalted butter. It comes together quickly and makes 4 servings, at about 58 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 cup water
1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces
1/3 cup fresh orange juice
1/8 teaspoon freshly grated orange zest
1 tablespoon unsalted butter

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Quick Info

Servings
4 servings
Calories
58 kcal
Category
General

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