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.
ROASTED PARSNIPS AND CARROTS
Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
ORANGE-BRAISED CARROTS & PARSNIPS
Steps:
- Preheat the oven to 275 degrees F.
- 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, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 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 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.
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
SKILLET -ROASTED CARROTS AND PARSNIPS
It's best to use parsnips less than an inch wide as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe is based from a recipe I acquired by Cook's Country
Provided by Sondra Beth
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
- Whisk water, sugar, and 1 teaspoons salt in small bowl until sugar dissolves.
- Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes.
- Stir in parsley and season with salt and pepper.
Nutrition Facts : Calories 196.2, Fat 7.4, SaturatedFat 1, Sodium 90.9, Carbohydrate 32.4, Fiber 8.8, Sugar 11.9, Protein 2.4
BRAISED BRISKET WITH CARROTS, GARLIC, AND PARSNIPS
Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root vegetables like carrots and parsnips cook in the same roasting pan, making this a one-pot meal. For step-by-step photos, see our Brisket 101 How-To.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat 3 tablespoons oil in pan. Add brisket; sear until browned, 4 to 5 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add onion and minced garlic to pan; cook, stirring often, until onion is soft, about 4 minutes. (Add more oil to pan if needed.) Stir in tomato paste, and cook for 1 minute more. Stir in wine, and cook, scraping any browned bits from bottom of pan.
- Add stock and bay leaves, and bring to a boil. Add the brisket to the pan, and cover with foil. Transfer to oven, and roast until meat is very tender, about 2 hours. Flip meat over. Add head of garlic. Cover, and roast for 30 minutes more.
- Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender, about 1 hour. Transfer vegetables and garlic to a platter and meat to a cutting board, reserving pan sauce. Tent meat with foil; let rest.
- Let sauce stand in pan for 15 minutes, then skim fat from top. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes. (You should have about 2 cups.) Stir in vinegar.
- Thinly slice brisket against the grain. Arrange slices on a platter with the vegetables. Season with pepper, and drizzle with some sauce. Serve immediately with remaining sauce.
BRAISED BRISKET WITH CARROTS, GARLIC, AND PARSNIPS
Make and share this Braised Brisket With Carrots, Garlic, and Parsnips recipe from Food.com.
Provided by Laouli
Categories Roast Beef
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper.
- Place a roasting pan across two burners on medium high with olive oil and sear the brisket until browned. Approx 4-5 minutes per side and transfer to a plate.
- Reduce heat to medium and add onion and minced garlic to the pan. Cook for approximately 4 minutes until the onion is soft.
- Stir in tomato paste and cook for approximately 1 minute more.
- Stir in wine and scrape any brown bits from the bottom of the pan to blend.
- Add stock and bay leaves and bring to a boil.
- Add the brisket to the pan and cover with foil.
- Transfer the pan to the oven and roast for approximately 2 hours or until the meat is very tender.
- Flip the brisket over and add the head of garlic . Cover and roast for 30 minutes more.
- Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender , about 1 hour.
- Transfer vegetables and garlic to a platter and meat to a cutting board while reserving the pan sauce.
- Tent the meat with foil and let it rest.
- Let sauce sit in pan for approximately 15 minutes and then skim the fat from the top.
- Place pan over two burners over medium high heat, cook until the sauce is reduced by more than half, about 20 minutes.
- Stir in the vinegar.
- Thinly slice the brisket against the grain . Arrange the slices on the platter with the vegetables. Season with pepper and drizzzle with sauce.
- Serve immediately and enjoy with extra sauce.
Nutrition Facts : Calories 285.7, Fat 16.1, SaturatedFat 5, Cholesterol 27.4, Sodium 126.6, Carbohydrate 18.2, Fiber 3.8, Sugar 5.8, Protein 10.3
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