Orange-Braised Carrots & Parsnips | Recipes

Name: Orange-Braised Carrots & Parsnips | Recipes
Ingredients: 1 pound carrots with the greens attached1 pound thin parsnips1/3 cup small-diced shallots (1 large)2 teaspoons grated orange zest1¼ cups freshly squeezed orange juice, divided (3 oranges)1/3 cup good olive oil6 sprigs fresh thyme, tied with kitchen string Pinch of crushed red pepper flakes Kosher salt and freshly ground black pepper2 tablespoons minced fresh flat-leaf parsley, for serving

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Servings: 6

Orange-Braised Carrots & Parsnips | Recipes

Ingredients

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1 pound carrots with the greens attached1 pound thin parsnips1/3 cup small-diced shallots (1 large)2 teaspoons grated orange zest1¼ cups freshly squeezed orange juice, divided (3 oranges)1/3 cup good olive oil6 sprigs fresh thyme, tied with kitchen string of crushed red pepper flakes salt and freshly ground black pepper2 tablespoons minced fresh flat-leaf parsley, for serving

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Instructions

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Step 1

Preheat the oven to 275 degrees.

Step 3

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.

Step 19

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.

Step 35

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.