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Braised and Glazed Carrots and Parsnips with Orange and Cardamom
4 to 6 Servings
1 hour 50 minutes 20 minutes active
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For these simple but luxurious root vegetables we use a high oven temperature to reduce the braising liquid, and we finish the roots with a little butter to give them a rich, glossy glaze. The sweet, fruity orange, is nicely rounded out by the floral, piney notes of ground cardamom and a sprinkle of fresh herbs. The start-to-finish time for this side dish is long but the cooking is largely hands-off. This is delicious alongside a simple roast, but also is elegant enough for the holiday table.
tablespoons extra-virgin olive oil
scallions, whites minced, greens thinly sliced on the diagonal, reserved separately
01Heat the oven to 350°F with a rack in the middle position. In a large Dutch oven over medium, cook the oil and scallion whites, stirring occasionally, until beginning to soften, about 2 minutes. Add ¾ cup of orange juice, the cardamom, pepper flakes and 1 teaspoon salt, then bring to a simmer. Stir in the carrots and parsnips. Cover, transfer to the oven and cook until almost no liquid remains and browning has formed on the bottom of the pot, about 1½ hours.
September 7, 2022
Longish time in the oven, but not a fussy recipe or too much work. I stirred in about 3/4 of the scallion greens and passed around the rest as extra. This dish will be making an appearance at Thanksgiving dinner.
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