<http://schema.org/recipeInstructions>
" Preheat oven to 275 degrees F. From oranges, grate 1 tablespoon peel and squeeze 2 cup juice. Trim and peel carrots and parsnips. If parsnips are thick, slice in half or in quarters lengthwise to match width of carrots. Arrange in flat layer in 6- to 8-quart (oven-safe) saucepot or Dutch oven. To pot, add shallots, olive oil, thyme, red pepper, grated orange peel, 1 1/4 cup orange juice, 2 teaspoon salt, and 1/2 teaspoon pepper. Heat pot to boiling on medium-high heat. Cover tightly with lid or heavy-duty foil. Transfer to oven; cook 1 1/2 hours or until vegetables are very tender. Remove and discard thyme. Can be refrigerated in airtight container up to 4 hours. Reheat in same pot on medium heat 5 to 10 minutes or until warm, stirring occasionally. To serve, sprinkle with remaining 3/4 cup orange juice and parsley."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a14496/orange-braised-carrots-parsnips-recipe-ghk1113/?src=shelter_footer>