Ample Bites has braised vegetable many times before but never using orange juice. Braising normally used an acid but it is usually a vinegar, milk or a wine. Orange-Braised Carrots and Parsnips uses the orange to impart a sweet-spicy flavor to both the carrots and the parsnips.
Orange-Braised Carrots and Parsnips
(Adapted from a recipe by The Barefoot Contessa, 2013)
1 pound carrots, scrubbed and peeled
1 pound thin parsnips, scrubbed and peeled
1/3 cup diced shallots (1 large)
2 tsp grated orange zest
1 ¼ cups freshly squeezed orange juice, divided (3 oranges)
1/3 cup extra-virgin olive oil
6 sprigs fresh thyme, tied with kitchen string
Pinch of crushed red pepper flakes
Freshly ground black pepper
2 Tbsp minced fresh parsley, for serving
Preheat the oven to 275F.
If the parsnips or carrots are thick, slice them in halves or quarters lengthwise so that the carrots and parsnips are all about the same size.
Place the carrots and parsnips in a Dutch oven that is large enough for the vegetables to lay flat. Add the shallots, orange zest, ¾ cup orange juice, olive oil, thyme, red pepper flakes, 2 teaspoons of salt, and ½ teaspoon black pepper.
Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with the lid. Transfer to the oven and cook for 1 ½ hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining orange juice and parsley and season to taste.
Serve hot, warm or at room temperature.