02-16-2018 12:28:03 PM -0800
01-23-2018 09:55:12 AM -0800
01-18-2018 11:02:22 AM -0800
01-09-2018 01:54:15 PM -0800
12-22-2017 09:40:32 AM -0800
It looks like you've previously blocked notifications. If you'd like to receive them, please update your browser permissions.
Desktop Notifications are  | 
Get instant alerts on your desktop.
Turn on desktop notifications?
Remind me later.


Is that a Geoduck or a Parsnip?

 -6

Day 1: I Had a Bad Day, So I Decided to Roast Something

Day 2: How I’ll Make a Brussels Sprouts Believer Outta You!

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.)