Orange-Braised Carrots & Parsnips

Amarante

Sun, Mar 06 2022, 9:45 am

This was a great recipe for root vegetables and very versatile as you can serve it at room temperature or hot. I like to keep it around as a healthy nosh as I really love roasted parsnips. You don't have to do anything while it is cooking in your oven and you can do any prepping ahead of time so all you have to do is assemble and cook

Orange-Braised Carrots & Parsnips

Excerpt From: Ina Garten. “Barefoot Contessa Foolproof

SERVES 6

This is a great winter vegetable dish to make in advance and reheat on top of the stove. Instead of roasting vegetables, braising infuses the carrots and parsnips with the flavors of shallots, orange, and fresh thyme and makes them incredibly tender.

1 pound carrots with the greens attached
1 pound thin parsnips
⅓ cup small-diced shallots (1 large)
2 teaspoons grated orange zest
1¼ cups freshly squeezed orange juice, divided (3 oranges)
⅓ cup good olive oil
6 sprigs fresh thyme, tied with kitchen string
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley, for serving

Preheat the oven to 275 degrees

Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.

Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that’s large enough for the vegetables to lie flat. Add the shallots, orange zest, ¾ cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and ½ teaspoon black pepper.

Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1½ hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining ½ cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.