<http://schema.org/recipeInstructions>
" From orange, grate 1/2 teaspoon peel and squeeze 1/4 cup juice. In 12-inch skillet, combine margarine, water, carrots, parsnips, nutmeg, and salt. Cover and heat to boiling on medium-high. Reduce heat to medium and cook, covered, 3 minutes. Stir in orange juice and cook, uncovered, 6 to 8 minutes longer or until vegetables are tender-crisp and most liquid evaporates. Stir in orange peel."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a8330/carrot-parsnip-coins-ghk1107/?src=shelter_footer>