4 people
SIDE
Ina Garten Foolproof (p. 170)
Carrots with greens - 1 lb
Parsnips - 1 lb
Shallot - 1
Orange - 3
Thyme - 6 sprigs
Olive oil - 1⁄3 cup
Carrots - scrub or peel and trim greens
Parsnips - scrub or peel and cut to match size of carrots
Shallot - dice
Oranges - zest to yield 2 tbl, juice to yield 1 1/4 cups
Thyme - tie sprigs together with kitchen string
Preheat the oven to 275 degrees.
Place the carrots and parsnips in a pot or Dutch oven, that's large enough for the vegetables to lie falt. Add the shallots, orange zest, 3⁄4 cup of the orange juice, the olive oil, thyme and (optional) pinch of red pepper flakes as well as 2 tsp salt and 1⁄2 tsp 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 1 1⁄2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remainig 1⁄2 cup of orange juice and the parsley and season to taste. Serve hot, warm or at room temperature.