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Braised and Glazed Carrots and Parsnips with Orange and Cardamom
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.
4 to 6
Servings
Tip
Don’t use carrots and parsnips that are very slender, as they will overcook. Look for ones that are medium in size, and don’t slice them thinner than ½ inch. Also, don’t bother stirring the vegetables as they braise. There’s simply no need to.
1 hour 50 minutes
20 minutes active
Ingredients
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3
tablespoons extra-virgin olive oil
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4
scallions, whites minced, greens thinly sliced on the diagonal, reserved separately
Directions
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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.
Reviews
September 7, 2022
Fabulous flavor
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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