Barefoot Contessa Orange Braised Carrots And Parsnips Recipes

Steps:

• Preheat the oven to 275 degrees F.
• 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, 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.

Steps:

• Preheat the oven to 425 degrees F.
• If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

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 so they are about the same width as the carrots.
• Place the carrots and parsnips in a pot or Dutch oven, such as LeCreuset, that's large enough for the vegetables to be flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, 2 t salt and 1/2 t black pepper. You can add a pinch of red pepper flakes, if desired.
• Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid. 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.