Instructions: In a skillet, combine water, parsnips, carrots and salt to taste. Simmer vegetables for 15 minutes or until just tender. Stir in orange juice. Simmer 5 minutes more, or until vegetables are tender; transfer vegetables with a slotted spoon to a bowl. Boil liquid until it is reduced to about 4 tablespoons, remove skillet from heat and stir in zest and butter. Stir until butter is melted.

Spoon sauce over vegetables and serve.

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