Orange-Braised Carrots & Parsnips
April 20, 2022
These Orange-Braised Carrots & Parsnips are slow-roasted at a very low temperature, which intensifies the flavor. Parsnips are cousins to carrots, with a similar texture to potatoes. I love parsnips and feel like they are underutilized in the US. They have a sweet and mildly nutty taste.
- Prep: 25 mins
- Cook: 1 hr 35 mins
- Yields: 6 Servings
Ingredients
1 pound carrots with the greens attached
⅓ cup small-diced shallots (1 large)
2 teaspoons grated orange zest
1¼ cups freshly squeezed orange juice, divided (3 oranges)
6 sprigs fresh thyme, tied with kitchen string
Pinch of crushed red pepper flakes
Directions
1Preheat the oven to 275° F.
2Trim 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.
3Place 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, olive oil, thyme, red pepper flakes, 2 teaspoons salt, and ½ teaspoon black pepper.
4Place 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.
Recipe from Foolproof, by Ina Garten, 2012.
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