Saturday Recipe

I have a pet peeve and that is carrot recipes which contain sugar or some other sweetening agent. Carrots do NOT need sweetening, they are quite sweet on their own, so when I came across this recipe from the NY Times I had to share it.

Stovetop-Braised Carrots and Parsnips
Mark Bittman, Sam Sifton - New York Times

In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter

INGREDIENTS
2 pounds carrots, peeled, trimmed and halved if more than 1/2-inch thick
2 pounds parsnips, peeled, trimmed and halved if more than 1/2-inch thick
4 tablespoons butter or extra virgin olive oil
Kosher salt and black pepper

Freshly squeezed lemon juiceChopped fresh parsley, dill, mint, basil or chervil leaves garnish (optional)

Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.

Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

 


Have a great weekend