SOLDIERS, CARROTS & PARSNIPS

These soldiers are not the military variety, rather, soldiers are anything in military formation, such as buttered toast cut into strips or the carrots in the Jamie Oliver’s recipe below (as I remember it):

SOLDIERS: Peel and cut carrots into sticks about the same size (5 cm) and thickness (choose carrots which have a medium-sized diameter, such as mini-carrots [though I've never used these - me thinks they are harder]). Place them upright on the bottom of a small pan, side by side, covering the whole bottom. Pour sweetened orange juice (one orange, plus some lime, plus some water and seasoning [vegetable stock, rosemary and bay leaves, whatever] - use sugar or sweetener with a pinch of sugar just to ensure browing) sufficient to almost cover them) and a dollop of butter [or some drops of olive oil]. Bring to a boil and let them simmer until the carrots are tender and the juice is absorbed. The carrots will then have their bottoms slightly browned (glazed) in the butter. They are de.li.ci.ous!

Now, parsnips (pastinacas [!!!]) look like white carrots . It’s a pity that we can’t find them in Brazil.