ORANGE BRAISED CARROTS + PARSNIPS

ORANGE BRAISED CARROTS + PARSNIPS image

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