Best 2 Orange Braised Carrots Parsnips Recipes

"Orange braised carrots parsnips" is a delightful dish that combines the flavors of sweet carrots, earthy parsnips, and tangy oranges to create a vibrant and delectable side dish. This wholesome recipe is not only packed with nutrition, but also offers a vibrant array of colors and flavors to enhance any meal. With its simple preparation and minimal ingredients, this dish is perfect for both novice and experienced cooks seeking a flavorful and visually appealing side dish.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE-BRAISED CARROTS AND PARSNIPS

ORANGE-BRAISED CARROTS AND PARSNIPS image

Categories Vegetable

Yield 6

Number Of Ingredients 10

Ingredients

1 pound carrots
1 pound thin parsnips
1/3 cup small-diced shallots ( 1 large)
2 teaspoon grated orange zest
1 1/4 cups freshly squeezed orange juice, divided (3 oranges)
1/3 cup good olive oil
6 sprigs fresh them, tied with kitchen string
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley, for serving

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

ORANGE-BRAISED CARROTS & PARSNIPS image

Categories Carrot

Yield 6

Number Of Ingredients 6

Ingredients

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

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 fresh, tender carrots and parsnips: Look for brightly colored carrots and parsnips that are firm to the touch. Avoid any that are limp or have blemishes.
Peel the carrots and parsnips before cooking: This will help them to cook evenly and absorb the flavors of the braising liquid.
Cut the carrots and parsnips into evenly sized pieces: This will help them to cook evenly.
Use a heavy-bottomed pot or Dutch oven: This will help to distribute the heat evenly and prevent the carrots and parsnips from burning.
Add enough liquid to cover the carrots and parsnips: This will help them to cook evenly and prevent them from drying out.
Bring the braising liquid to a boil, then reduce the heat to low: This will help to create a flavorful broth and prevent the carrots and parsnips from overcooking.
Simmer the carrots and parsnips until they are tender: This will usually take about 20-30 minutes.
Serve the carrots and parsnips immediately: They can be enjoyed on their own or as a side dish with your favorite main course.

Conclusion:

Orange-braised carrots and parsnips are a delicious and easy-to-make side dish that can be enjoyed with a variety of main courses. The carrots and parsnips are tender and flavorful, and the orange glaze adds a touch of sweetness and citrus. This dish is also a good source of vitamins and minerals, making it a healthy choice for your next meal.