Barefoot Contessa Orange Braised Carrots And Parsnips – a delicious recipe with carrot, thin parsnip, shallots, orange zest, freshly squeezed orange juice, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 275 degrees.
2
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.
3
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.
4
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.
5
Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste.
6
Serve hot, warm or at room temperature.
270
kcal
Calories
20
g
Fat
23
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb carrot, with the greens attached, 1 lb thin parsnip, 1/3 cup finely diced shallots or 1 large shallot, 2 teaspoons grated orange zest, and more.
Yes, Barefoot Contessa Orange Braised Carrots And Parsnips falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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