Stovetop-Braised Carrots & Parsnips

Name: Stovetop-Braised Carrots & Parsnips
Prep time: 10 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 2 pounds carrots, peeled, trimmed and halved if more than u00bd-inch thick; 2 pounds parsnips, peeled, trimmed and halved if more than u00bd-inch thick; 4 tablespoons butter or extra virgin olive oil; Kosher salt and black pepper; Freshly squeezed lemon juice; Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

By Leslie Blythe carrots, Side dish Braising

March 26, 2023

Braising is a cooking method that involves cooking vegetables in a liquid, usually a broth or wine, at a low temperature for a long period of time. This method is ideal for vegetables that are tough or dense, as it helps to break them down and make them tender. Braising is a versatile cooking method that can be used to cook a variety of vegetables. These Stovetop-Braised Carrots & Parsnips are a delicious and healthy side dish. They are a good source of vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber.

Prep: 10 mins
Cook: 40 mins
Yields: 8 Servings

Ingredients

2 pounds carrots, peeled, trimmed and halved if more than ½-inch thick

2 pounds parsnips, peeled, trimmed and halved if more than ½-inch thick

4 tablespoons butter or extra virgin olive oil

Kosher salt and black pepper

Freshly squeezed lemon juice

Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Directions

1Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.

2Cook until the vegetables are tender and the liquid is almost gone, about30 minutes. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

Recipe by Mark Bittman and Sam Sifton, New York Times Cooking, featured in Feast in the South.

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