Parsnips With Carrots, Parsley And Cumin

Parsnips With Carrots, Parsley And Cumin
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This delicious side dish brings together parsnips, carrots, cumin and parsley. The melody of flavors is unlike any other you'll have at your next weeknight meal or holiday feast. This recipe by Leah Eskin originally appeared in The Chicago Tribune.
Prep Time
20
minutes
Cook Time
30
minutes
Servings
6
servings
Total time: 50 minutes
Ingredients
  • 1 pound small parsnips (about 8), peeled, trimmed
  • 1 pound carrots (about 6), peeled, trimmed
  • 1 clove garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 6 tablespoon fresh orange juice
  • 1 tablespoon olive oil
  • 1 teaspoon fresh lemon juice
  • 3 tablespoon unsalted butter
  • 1/2 cup finely chopped parsley
Directions
  1. Bring a large pot of salted water to a boil.
  2. Add whole parsnips and carrots.
  3. Cook until tender (test by poking with a fork), 15-17 minutes.
  4. Meanwhile, using a mortar and pestle (or heavy knife) smash together garlic, salt, pepper and cumin.
  5. Whisk together with orange juice, oil and lemon juice. Set aside.
  6. When vegetables are cooked, drain. Note: Small parsnips should have tender cores about the diameter of a pencil.
  7. If you find wide, woody cores, slice the parsnip lengthwise, cut out and discard the core.
  8. Slice parsnips and carrots crosswise on the diagonal into ΒΌ-inch-thick ovals.
  9. Set a wide skillet (or two) over medium heat. Melt in butter. Slide in sliced parsnips and carrots.
  10. Cook, turning now and then, until most of the slices have turned golden brown, about 8 minutes.
  11. 5. Deglaze: Pour in the orange juice mixture. Reduce heat to low; cook, tossing, 1 minute.
  12. 6. Serve: Slide everything into a serving dish. Sprinkle with parsley (and more salt and pepper if need be). Enjoy at room temperature.
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