ORANGE-BRAISED CARROTS AND PARSNIPS
Carrots and parsnips take center stage with this recipe. These root vegetables become tender and infused with the flavor of fresh citrus during this relatively hands-off cooking process.
Categories carrots parsnips side dish Thanksgiving braised carrots holiday recipe
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F. From oranges, grate 1 tablespoon peel and squeeze 2 cup juice.
- Trim and peel carrots and parsnips. If parsnips are thick, slice in half or in quarters lengthwise to match width of carrots. Arrange in flat layer in 6- to 8-quart (oven-safe) saucepot or Dutch oven. To pot, add shallots, olive oil, thyme, red pepper, grated orange peel, 1 1/4 cup orange juice, 2 teaspoon salt, and 1/2 teaspoon pepper.
- Heat pot to boiling on medium-high heat. Cover tightly with lid or heavy-duty foil. Transfer to oven; cook 1 1/2 hours or until vegetables are very tender.
- Remove and discard thyme. Can be refrigerated in airtight container up to 4 hours. Reheat in same pot on medium heat 5 to 10 minutes or until warm, stirring occasionally. To serve, sprinkle with remaining 3/4 cup orange juice and parsley.
Nutrition Facts : Calories 240 calories
ORANGE-BRAISED CARROTS AND PARSNIPS
Steps:
- Preheat the oven to 350 degrees.
- Peel the carrots and the parsnips. Cut each into approximately 2 inch long pieces, ½-3/4 inch thick.
- Place the carrots, parsnips, shallots, thyme, olive oil, orange zest, ¼ cup orange juice, chicken broth in a Dutch oven or a heavy bottomed pot. Season with salt and pepper.
- Bring it to a boil on the stove top.
- Cover and place in the preheated oven. Braise the vegetables in the oven for 30-45 minutes, just until the carrots and parsnips are tender.
- Discard the thyme sprigs.
- Add another ¼ cup of freshly squeezed orange juice, lemon juice and fresh parsley to the vegetables right before serving. Mix gently, seasoning with salt and pepper if needed.
- This recipe reheats really well too, so you can make it the day before you plan on serving it and then simply reheat on medium low heat on the stove.
ORANGE-GLAZED CARROTS AND PARSNIPS
Ribbons of buttery carrots and parsnips play double duty as a vibrant visual and tasty side dish-a perfect way to round out a special Thanksgiving for two. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, whisk orange juice, sugar, ginger and salt. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Stir in butter until melted., Meanwhile, using a vegetable peeler, shave carrots and parsnip lengthwise into very thin strips (about 4 cups carrot strips and 2 cups parsnip strips)., Add vegetables to skillet; stir to coat. Bring to a boil. Reduce heat; simmer, covered, 3 minutes., Uncover; cook 8-10 minutes or until vegetables are tender and glazed, stirring frequently. Sprinkle with green onion.
Nutrition Facts : Calories 439 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 584mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 8g fiber), Protein 4g protein.
STOVETOP-BRAISED CARROTS AND PARSNIPS
In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.
Provided by Mark Bittman And Sam Sifton
Categories easy, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine 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.
- Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. 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.
GLAZED CARROTS AND PARSNIPS WITH CHIVES
Good recipe for holiday celebrations. Turnips can be used instead of parsnips.
Provided by Taddo1965
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat.
- Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
- Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
- Season with more salt and black pepper if needed; sprinkle with chives.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 26.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 6.6 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 141.6 mg, Sugar 9.2 g
BAREFOOT CONTESSA ORANGE BRAISED CARROTS AND PARSNIPS
delicious, healthy, comfort food for fall and winter -- the orange adds a freshness and a zest. from her new Foolproof cookbook.
Provided by carrie sheridan
Categories Vegetable
Time 45m
Yield 2 lbs, 6 serving(s)
Number Of Ingredients 8
Steps:
- 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 so they are about the same width as the carrots.
- Place the carrots and parsnips in a pot or Dutch oven, such as LeCreuset, that's large enough for the vegetables to be flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, 2 t salt and 1/2 t black pepper. You can add a pinch of red pepper flakes, if desired.
- Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid. Transfer to the oven and cook for 1-1/2 hours, until the carrots and parsnips are very tender.
- Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste.
- Serve hot, warm or at room temperature.
Nutrition Facts : Calories 224.6, Fat 12.5, SaturatedFat 1.7, Sodium 62.3, Carbohydrate 28, Fiber 6, Sugar 11.6, Protein 2.2
PARSNIPS AND CARROTS WITH ORANGE BUTTER
Categories Citrus Side Quick & Easy High Fiber Carrot Parsnip Fall Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a skillet combine the water, the parsnips, the carrots, and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.
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- 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.
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