Braised Parsnips and Carrots


  • 1 pound parsnips
  • 1 pound carrots
  • 1 large shallot, finely minced
  • 1/3 cup extra virgin olive oil
  • 3/4 cups fresh orange juice
  • 2 teaspoons fresh orange zest
  • One handful of fresh thyme
  • Salt and pepper

To Make:
Preheat oven to 275. Peel the carrots and parsnips and cut to equal lengths. Place in the bottom of a large pot or dutch oven. Top with the shallots, olive oil, orange zest, thyme, half of the orange juice, followed by a healthy pinch of salt and pepper.

Bring the mixture to a boil, then cover, and place in oven for about 90 minutes, or until carrots and parsnips are tender. Season to taste and serve.

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Posted in Vegetables.