Glazing root vegetables is great (and very hands-off) way to cook them to perfection. Simply place the cut vegetables in straight-sided sauté pan along with a pat of butter, liquid to cover, and fresh herbs and seasonings. Cook over medium-low heat until tender and the liquid mostly evaporated, and tasty side dish is served. One of my favorite ways to glaze carrots and parsnips is with fresh orange juice, zest, fresh thyme and sweet raisins. The orange flavorings bring bright, intense flavor to the vegetables and the sweetness reduces down to a lovely glaze. I pair the root vegetables with fresh thyme for a lemony accent, and the raisins plump up beautifully in the liquid as well.
(To view this recipe, click on the blue title of the blog post above*)
Orange-Glazed Carrots & Parsnips with Golden Raisins and Thyme
Ingredients:
- 4 carrots, cut into 1 1/2-inch pieces
- 4 parsnips, peeled and cut into 1 1/2-inch pieces
- 2 Tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon fresh thyme leaves
- juice of 1 navel orange
- zest of 1 navel orange
- 1/2 cup raisins
- Low-sodium chicken stock to cover
Directions:
- Place the butter in the center of a straight-sided sauté pan. Place the vegetables in a single layer around the butter. Sprinkle with the salt, pepper, thyme, raisins, juice, zest and stock to cover. Cook, stirring often, over medium-low heat for 25-30 minutes, or until most of the liquid is absorbed and the veggies are tender. Serve warm.
Tagged: butter, carrots, chicken stock, fresh thyme, glazed carrots, glazed vegetables, orange glazed, orange juice, orange zest, parsnips, raisins
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