Braised Roll-Cut Carrots & Parsnips

By KeyIngredient

Cut carrots and parsnips the same size so they cook at the same time

Ingredients

• 4 medium carrots, peeled
• 4 medium parsnips, peeled
• 3 tbsp (45 mL) butter
• Salt and freshly ground pepper
• 1 tsp (5 mL) chopped garlic
• 3 tbsp (45 mL) chopped chives
• 1 tsp (5 mL) fresh thyme
• 1 1/2 tsp (7 mL) grated lemon rind

Preparation

Step 1

1 Roll cut carrots and parsnips into about 1-inch (2.5-cm) chunks (see TIP).

2 Heat butter in skillet or sauté pan on medium-high heat, large enough to hold vegetables in 1 layer. Season vegetables with salt and pepper and add to pan.

3 Sauté for 3 to 4 minutes. Cover skillet and reduce heat to medium-low, shaking pan every so often. Cook 20 to 30 minutes until vegetables are softened and browned.

4 Stir in garlic, chives, thyme and lemon rind. Cook together for another 2 minutes to combine flavours.



Serves 4


TIP To roll cut, peel vegetables. Starting at the thinner end, cut vegetable on the bias. Roll about 20 degrees, move up 1 inch (2.5 cm)