{"id":7386,"date":"2021-01-03T14:25:30","date_gmt":"2021-01-03T19:25:30","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7386"},"modified":"2021-01-03T14:25:30","modified_gmt":"2021-01-03T19:25:30","slug":"orange-braised-carrots-and-parsnips","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=orange-braised-carrots-and-parsnips","title":{"rendered":"Orange braised carrots and parsnips"},"content":{"rendered":"

Orange braised carrots and parsnips<\/h2>\n

Ingredients<\/h3>\n
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1<\/span> lb<\/span> Fresh carrots<\/span><\/div>\n
1<\/span> lb<\/span> Parsnips<\/span><\/div>\n
⅓<\/span> cup<\/span> Small-diced shallots (1 large)<\/span><\/div>\n
2<\/span> tsp<\/span> Grated orange zest<\/span><\/div>\n
1 ¼<\/span> cups<\/span> Freshly squeezed orange juice, divided (3 oranges)<\/span><\/div>\n
⅓<\/span> cup<\/span> Olive oil<\/span><\/div>\n
6<\/span> <\/span> Sprigs of fresh thyme, tied with a piece of string<\/span><\/div>\n
1<\/span> pinch<\/span> Crushed red pepper flakes<\/span><\/div>\n
Salt and ground black pepper <\/span><\/div>\n
2<\/span> tbsp<\/span> Minced parsley<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Preheat the oven to 275 degrees.<\/p>\n<\/div>\n<\/div>\n

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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) <\/p>\n<\/div>\n<\/div>\n

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Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that can go in the oven and that\u2019s large enough for the vegetables to lie flat. Add the shallots, orange zest, \u00be cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and \u00bd teaspoon black pepper.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

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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 1\u00bd hours, until the carrots and parsnips are very tender.<\/p>\n<\/div>\n<\/div>\n

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Discard the thyme bundle. Sprinkle with the remaining \u00bd cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature. <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7387,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[84],"class_list":["post-7386","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-sides"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7386","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7386"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/7387"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7386"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}