Recipe #27 Orange-Braised Carrots and Parsnips

This recipe can be found in Foolproof, page 170.

The other recipe I made on Tuesday was a dish that went along with our dinner for that evening. While the dinner we had was not an Ina recipe (it was just chicken sausage), I decided to at least make the vegetables tasty.

This recipe was surprisingly easy but it was also a first for me. I had never braised anything before. And even after doing this recipe, I’m not really sure what the act of “braising” something is. I imagine it is cooking something in liquid then baking it in the oven for an extended period of time.

No matter the definition of “braising” this recipe was extremely satisfying. The magic that happens when one combines olive oil and orange juice gives the taster a full-bodied flavor was not expected at all.

While this recipe did not “wow me” enough to earn a spot on my Favorite Recipes List, it is one that I plan to keep in my repertoire, especially for holidays. I also feel that this recipe can be applied to some other vegetables. Maybe zucchini or even green beans.

This recipe was quite easy. You basically cut everything, throw in the pot with some spices and liquid, bring it all to a boil for a minute or two, then pop it in a low oven for 90 minutes.

But the results…..YUM!!

These were the leftovers after we all had our share. The parsnips got really tender, so they broke apart easily.

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