Best Orange Braised Carrots Parsnips Recipes

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ORANGE-BRAISED CARROTS & PARSNIPS



Orange-Braised Carrots & Parsnips image

Provided by Ina Garten

Categories     side-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

1 pound carrots, with the greens attached
1 pound thin parsnips
1/3 cup small-diced shallots (1 large)
2 teaspoons grated orange zest
1 1/4 cups freshly squeezed orange juice, divided (3 oranges)
1/3 cup good olive oil
6 sprigs fresh thyme, 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 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.

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

ORANGE-BRAISED CARROTS AND PARSNIPS



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.

ORANGE BRAISED CARROTS + PARSNIPS



ORANGE BRAISED CARROTS + PARSNIPS image

Categories     Side     Bake     Braise

Yield 8

Number Of Ingredients 13

•5 oranges
• 1 1/2 pound(s) carrots, with greens attached
• 1 1/2 pound(s) thin parsnips
• 1/2 cup(s) (from about 2 small shallots) chopped shallots
• 1/2 cup(s) olive oil
• 8 sprig(s) fresh thyme, tied with kitchen string
• 1/8 teaspoon(s) crushed red pepper
• Kosher salt
• Black pepper
• 3 tablespoon(s) finely chopped fresh flat-leaf parsley leaves
Read more: Orange Braised Carrots and Parsnips Recipe - Good Housekeeping
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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. Read more: Orange Braised Carrots and Parsnips Recipe - Good Housekeeping Visit us at GoodHouseKeeping.com

ORANGE-BRAISED CARROTS & PARSNIPS



ORANGE-BRAISED CARROTS & PARSNIPS image

Categories     Carrot

Yield 6

Number Of Ingredients 6

1 pound carrots with the greens attached
1 pound thin parsnips
1/3 cup small-diced shallots (1 large)
2 teaspoons grated orange zest
1¼ cups freshly squeezed orange juice, divided (3 oranges)
1/3 cup good olive oil

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, 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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