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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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Prep Notes (one per line)
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 — do this now so future-you can feel smug for once.
Instructions
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, like a person who has absolutely never panicked over onions. Serve hot, warm or at room temperature.
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