Skip to content

Meatless Monday: Skillet-Roasted Parsnips & Carrots

April 18, 2011

Parsnips are a new favorite of mine. I love how tender & sweet they are after being roasted. I was doing some baking last night, and needed to come up with a Meatless Monday recipe that didn’t involve the oven when I found this  recipe in The Earthbound Cook cookbook.

Ingredients
3 tablespoons olive oil

1 pound parsnips, peeled and cut on the diagonal into 3/4-inch pieces
(about 2-1/2 cups) *try to get cut them about the same size for even cooking

1 pound carrots, peeled and cut on the diagonal into 3/4-inch pieces
(about 2-1/2 cups)*try to get cut them about the same size for even cooking

1/4 cup fresh tangerine juice or orange juice (I had clementines on hand, so I used clementine juice)

1/2 cup hot water

2 teaspoons mild honey, such as tupelo (I used local clover honey)

2 teaspoons sugar

2 tablespoons chopped fresh flat-leaf parsley

Sea salt and freshly ground black pepper to taste

Directions:

  1. Place the olive oil in a large skillet (I used a cast iron skillet) and heat it over medium-high heat. When hot, add the parsnips and carrots, and cook, stirring occasionally, until the vegetables turn golden brown, 12 to 15 minutes.
  2. Combine the orange juice, hot water, and honey in a small bowl, and stir to dissolve the honey.
  3. Add the juice mixture to the skillet and bring to the start of a simmer. Then reduce the heat to medium, cover the skillet, and cook, stirring occasionally, until the vegetables are almost tender, about 10 minutes.
  4. Remove the cover, raise the heat to medium-high, and cook, stirring frequently, until the liquid evaporates, about 5 minutes.
  5. Sprinkle the sugar over the vegetables and cook until they’re glazed and caramelized, 3 to 5 minutes. Stir in the parsley, and season with sea salt and black pepper to taste. Transfer to a warm platter, and serve hot.

**Myra Goodman (the author of The Earthbound Cook, and matriarch of Earthbound Farms) always suggests transferring cooked meals to a warm platter, which I never followed until recently, mostly because I didn’t want to dirty yet another dish in the dinner-making process. However, the last time I made one of her recipes – I put an empty casserole dish in the oven to warm, and transferred the freshly cooked food into the dish. Obviously, it kept the food nice and warm while I was gathering the family, washing little hands and getting everyone settled at the table. Now I do it all the time. The food tastes better when it’s served steamy hot!

Advertisements
One Comment leave one →
  1. April 18, 2011 2:03 pm

    That looks delish!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: