Barefoot Contessa Orange Braised Carrots And Parsnips

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 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
• 1 1/4 cups freshly squeezed orange juice
• 1/3 cup spitiko olive oil
• 6 sprigs thyme, tied with kitchen string
• 2 tablespoons minced fresh flat-leaf parsley, for serving

Recipe

• 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.