Carrots and parsnips are a favorite combination for winter. Here is yet another take on that winning duo. This time we braised the root vegetables with Sicilian Lemon Balsamic Vinegar to brighten the dish and add a tangy sweetness. Everyone tends to rely upon the simplicity of roasting vegetables, but braising is also just as easy. Braising is simply simmering vegetables in a flavorful broth on the stove until the vegetables are tender. Plus since this dish is braised on the stove top your ovens are free for baking all your other traditional holiday fare.
This recipe has been adapted from Cook’s Illustrated (Nov/Dec 2016) which used apple cider vinegar and butter. In using the Sicilian Lemon Balsamic Vinegar we have brightened the dish and added a sweet lemony tang which complements the carrots and parsnips.
Ingredients
- 3 tablespoons Extra Virgin Olive Oil
- 1 shallot, minced
- 1 cup chicken broth
- 1 cup Olive This! Sicilian Lemon White Balsamic Vinegar
- 6 sprigs fresh thyme
- 2 bay leaves
- salt & pepper to taste
- 1 pound carrots, peeled and sliced on a bias 1/4 inch thick
- 1 pound parsnips, peeled and sliced on a bias 1/4 inch thick
- 1/2 cup dried cranberries
- 1 tablespoon Dijon mustard
- 2 tablespoon minced fresh parsley
Directions
Peel and slice the carrots and parsnips on a bias into 1/4 inch pieces. Saute shallot in olive oil in large Dutch oven over high heat until softened and just beginning to brown, about 3 minutes. We used the Ultra Premium Single Varietal Extra Virgin Frantoio to saute the shallots. But a flavored olive oil such as the Thyme Fused Olive Oil or even Butter Infused Olive Oil would add another depth to the dish.
Add broth, vinegar, thyme sprigs, bay leaves, and salt & pepper. Bring to a simmer and cook for 5 minutes.
Add carrots and parsnips, stir to combine, and return to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are tender, about 15 minutes.
Remove pot from heat. Discard thyme sprigs and bay leaves and stir in cranberries. Push vegetable mixture to sides of pot. Add mustard and whisk into cooking liquid.
Cook for an additional 5 minutes to reduce the liquid. Stir to coat vegetable mixture with sauce, transfer to serving dish, sprinkle with parsley, and enjoy!
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.