1 lbs parsnips, trimed, peeled, and cut into 5x1-inch batons
2 cups fresh orange juice
1/2 cup fresh lime juice
3 tbsp honey
10 tbsp unsalted butter
grated zest of 2 limes
1/2 fresh red Thai chili, thinly sliced (we didn't have any Thai chilis, so we had to use a jalapeno)
In a large saute pan, combine the parsnips, orange juice, 1 cup water, the lime juice, honey, butter, lime zest and chili. Season with salt, cover, and bring to a boil over medium heat. Simmer over low heat for 20 minutes (covered). Uncover and simmer, gently stirring occasionally, until the parsnips are very tender and glazed, about 15 minutes longer.