Best Orange Braised Carrots And Parsnips Recipes

Barefoot Contessa Orange Braised Carrots and Parsnips image

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

ORANGE-BRAISED CARROTS AND PARSNIPS image

Categories Vegetable

Yield 6

Number Of Ingredients 10

1 pound carrots
1 pound thin parsnips
1/3 cup small-diced shallots ( 1 large)
2 teaspoon grated orange zest
1 1/4 cups freshly squeezed orange juice, divided (3 oranges)
1/3 cup good olive oil
6 sprigs fresh them, tied with kitchen string
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
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 lengthwise so they are about the same width as the carrots. Place the carrots and parsnips in a pot or Dutch oven, thats 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.