Barefoot Contessa Orange Braised Carrots and Parsnips
- Reviews 1
Ready In: 45 mins
Serves: 6
Yields: 2 lbs
Ingredients
- 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
Directions
- 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.
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