Best 2 Orange Braised Carrots Parsnips Recipes
**Orange-Braised Carrots and Parsnips: A Symphony of Sweet and Savory Flavors**
In the world of culinary delights, certain dishes stand out as embodiments of perfect harmony, where flavors dance together in exquisite balance. Orange-braised carrots and parsnips is one such creation, a symphony of sweet and savory notes that will tantalize your taste buds and leave you craving more. This article presents a collection of delectable recipes that showcase the versatility of this classic dish, offering variations that cater to different preferences and dietary needs. From the traditional butter-based braising method to vegan-friendly options, these recipes provide a delightful exploration of flavors and textures. Whether you seek a comforting side dish for your weeknight dinners or an elegant addition to your holiday feasts, orange-braised carrots and parsnips are sure to impress. With their vibrant colors and irresistible aromas, these dishes promise a culinary journey that will leave you utterly satisfied.
ORANGE-BRAISED CARROTS AND PARSNIPS
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
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.
Tips:
- Choose young, tender carrots and parsnips for the best flavor and texture. - If you don't have fresh thyme, you can use 1/2 teaspoon dried thyme. - Be careful not to overcook the vegetables, as they should still have a slight crunch to them. - Serve the carrots and parsnips immediately, or they can be kept warm in a low oven for up to 30 minutes.Conclusion:
Orange braised carrots and parsnips are a delicious and easy-to-make side dish that is perfect for any occasion. The sweetness of the carrots and parsnips is perfectly complemented by the tangy orange sauce, while the thyme adds a touch of savory flavor. This dish is sure to be a hit with your family and friends!
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