Very tasty side dish using carrots and parsnips

[Callalily]

Orange-Braised Carrots & Parsnips (Serves 6)

Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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

Note: Ina forgot to put thyme bundle and pepper flakes in the list of ingredients. I just used a little “shake” of pepper flakes to give a subtle heat.

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.

[cbayer]

1. Wow! 1 1/2 hours in the over?

I know it's low temp, but I would run through my propane in no time if I did that.

Is this a recipe that would lend itself to a pressure cooker?

[Callalily]

3. Does seems like a long

cooking time. I checked after an hour and all was done, so I suspect even a shorter cooking time than an hour. Of course that's dependent upon how many carrots and parsnips are used.

[cbayer]

5. I love this combination, particularly if they get a little glazed.

I often throw them in when I am roasting something else, like a chicken. I think it's the low temp that leads to the long cooking time....

but I never have any idea what temp my over is, so I just cook until done.

[SoapBox]

2. I love carrots and parsnips together...

but I'm always in a rush.

...carrots peeled, rough chunk-chop
...parsnips peeled, rough chunk-chop
...toss with olive oil
...pinch salt, dash pepper

Into the oven with whatever else is in there, until they are fork tender.

It's always amazing how roasting veggies mellows them and yet brings out flavors, all at the same time.

[Callalily]

4. Time is also a factor

for me, especially on a weekday. Many recipes that I make are clearly weekend projects.

That said, this one is well worth the time and effort.

[grasswire]

6. question

I wonder why she specifies carrot greens attached if she then trims them? Or are the tops left on for the flavor in the roasting?

[Callalily]

7. Yes, I was wondering about

that too. I just bought regular carrots, no greens as there wasn't anything in the instruction referring to the greens.

She may have been napping when she wrote the recipe!