Orange Braised Carrots And Parsnips Recipes

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ORANGE-BRAISED CARROTS AND PARSNIPS



Orange-Braised Carrots and Parsnips image

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

5 oranges
1 1/2 lb. carrots
1 1/2 lb. thin parsnips
1/2 c. chopped shallots
1/2 c. olive oil
8 sprig fresh thyme
tsp. crushed red pepper
Kosher salt
black pepper
3 tbsp. finely chopped fresh flat-leaf parsley leaves

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



Orange-Braised Carrots and Parsnips image

Provided by Adapted from Ina Garten

Categories     Sides

Time 50m

Yield 4-6

Number Of Ingredients 11

1 lb carrots
1 lb parsnips
1-2 shallots, sliced
3-5 thyme sprigs
1½- 2 Tablespoons olive oil
½ cup orange juice, divided plus zest
¼-1/3 cup chicken broth
salt, pepper
½ - 1 Tablespoon butter, softened
1-2 Tablespoons fresh parsley, minced
1 Tablespoon lemon juice

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



Orange-Glazed Carrots and Parsnips image

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

1 cup orange juice
2 tablespoons sugar
1 tablespoon minced fresh gingerroot
1/4 teaspoon salt
1/4 cup butter, cubed
2 large carrots
1 large parsnip
1 green onion, thinly sliced

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



Stovetop-Braised Carrots and Parsnips image

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

2 pounds carrots, peeled, trimmed and halved if more than 1/2-inch thick
2 pounds parsnips, peeled, trimmed and halved if more than 1/2-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)

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



Glazed Carrots and Parsnips with Chives image

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

¼ cup butter
4 large carrots, cut into 3-inch x 1/2-inch pieces
4 large parsnips, cut into 3-inch x 1/2-inch pieces
¾ cup orange juice
¾ cup chicken stock
2 tablespoons lemon juice
salt and ground black pepper to taste
3 tablespoons chopped fresh chives

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



Barefoot Contessa Orange Braised Carrots and Parsnips image

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

1 lb carrot, with the greens attached
1 lb thin parsnip
1/3 cup finely diced shallots or 1 large shallot
2 teaspoons grated orange zest
1 1/4 cups freshly squeezed orange juice
1/3 cup spitiko olive oil
6 sprigs thyme, tied with kitchen string
2 tablespoons minced fresh flat-leaf parsley, for serving

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



Parsnips and Carrots with Orange Butter image

Categories     Citrus     Side     Quick & Easy     High Fiber     Carrot     Parsnip     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 cup water
1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces
1/3 cup fresh orange juice
1/8 teaspoon freshly grated orange zest
1 tablespoon unsalted butter

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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