carrie sheridan's Note:
delicious, healthy, comfort food for fall and winter -- the orange adds a freshness and a zest. from her new Foolproof cookbook.
My Private Note
Units: US | Metric
- 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
- 1Preheat the oven to 275 degrees.
- 2Trim 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.
- 3Place 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.
- 4Place 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.
- 5Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste.
- 6Serve hot, warm or at room temperature.
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Nutritional Facts for Barefoot Contessa Orange Braised Carrots and Parsnips
Serving Size: 1 (225 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 224.5
- Calories from Fat 112
- Total Fat 12.5 g
- Saturated Fat 1.7 g
- Cholesterol 0.0 mg
- Sodium 62.3 mg
- Total Carbohydrate 28.0 g
- Dietary Fiber 6.0 g
- Sugars 11.5 g
- Protein 2.2 g
The following items or measurements are not included: