This savory (and slightly sweet) side dish unites parsnips, carrots, parsley and cumin, all members of the Apiaceae family.
Parsnip side dish recipe brings together carrots, parsley and cumin
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- 1 pound small parsnips (about 8), peeled, trimmed
- 1 pound carrots (about 6), peeled, trimmed
- 1 clove garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground cumin
- 6 tablespoons fresh orange juice
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- 3 tablespoons unsalted butter
- ½ cup finely chopped parsley
- Boil: Bring a large pot of salted water to a boil. Add whole parsnips and carrots. Cook until tender (test by poking with a fork), 15 to 17 minutes.
- Mash: Meanwhile, using a mortar and pestle (or heavy knife) smash together garlic, salt, pepper and cumin. Whisk together with orange juice, oil and lemon juice. Set aside.
- Slice: When vegetables are cooked, drain. Note: Small parsnips should have tender cores about the diameter of a pencil. If you find wide, woody cores, slice the parsnip lengthwise, cut out and discard the core. Slice parsnips and carrots crosswise on the diagonal into ¼-inch-thick ovals.
- Caramelize: Set a wide skillet (or two) over medium heat. Melt butter. Slide in sliced parsnips and carrots. Cook, turning now and then, until most of the slices have become golden brown, about 8 minutes.
- Deglaze: Pour in the orange juice mixture. Reduce heat to low; cook, tossing, 1 minute.
- Serve: Slide everything into a serving dish. Sprinkle with parsley (and more salt and pepper if need be). Enjoy at room temperature. Makes 4 to 6 servings.
Source: Chicago Tribune