Ingredients
Directions
Preheat the oven to 275 degrees.
Trim and peel the carrots and parsnips. Cut or slice so all the pieces are the same size. (The bigger the pieces the longer they take to cook)
Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that can go in the oven and that’s large enough for the vegetables to lie flat. Add the shallots, orange zest, ¾ cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and ½ teaspoon black pepper.
Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1½ hours, until the carrots and parsnips are very tender.
Discard the thyme bundle. Sprinkle with the remaining ½ cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.
Ingredients
Directions
Preheat the oven to 275 degrees.
Trim and peel the carrots and parsnips. Cut or slice so all the pieces are the same size. (The bigger the pieces the longer they take to cook)
Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that can go in the oven and that’s large enough for the vegetables to lie flat. Add the shallots, orange zest, ¾ cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and ½ teaspoon black pepper.
Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1½ hours, until the carrots and parsnips are very tender.
Discard the thyme bundle. Sprinkle with the remaining ½ cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.