I meandered into the “sides” section of Ina’s cookbook again. Maybe it was the bright colors in the photograph or the fact that I like the color orange…whatever it was, I chose “orange-braised carrots and parsnips” for today’s recipe.
1 pound carrots with the greens attached
1 pound thin parsnips
1/3 cup small-diced shallots (1 large)
2 teaspoon grated orange zest
1 ¼ cups freshly squeezed orange juice (or bottled juice)
1/3 cup good olive oil
6 springs fresh thyme, tied with kitchen string
pinch of crushed red pepper flakes
kosher salt and black pepper
2 tablespoons minced fresh flat-leaf parsley
My first thought when I began reading this recipe was, do I even know what a parsnip looks like? Nope. I didn’t. I only found them at the grocery store after reading all of the tiny labels in the veggie section. Even then, I thought it was mislabeled because it looked like a geoduck!
This was my first time cooking with geoduck, er, I mean parsnips. Welcome to the club if this is also your first time! (They turned out to be very tasty.)