|Braised and Garnished Parnsips and Carrots|
Recipe adapted from Joy of Cooking
“I love your cooking, Robin,” said my friend Joy at dinner a week before Christmas last year. She was specifically talking about this dish, which Bruce and I served with roast turkey, coleslaw, and cranberry sauce. “You know how to make healthy things taste good.” Sadly, this was the last meal we shared. A chronic illness put her into sudden decline the next week, and she passed away shortly afterwards. I will always cherish my memory of our last dinner, and how we attended the Christmas carol singalong with Boomeria’s 2500-pipe organ afterwards. Let’s join in celebration with our friends, while we have the opportunity.
|Next: Slice Parsnips in Half Lengthwise|
Joy of Cooking is a great resource for all sorts of basic recipes that you can adapt—I’ve been using a copy since a former employer gifted me for Christmas in 1981! And if you haven’t read the stormy story of how Joy of Cooking came to be, you might enjoy the book Stand Facing the Stove. Mother and daughter overcame incredible difficulties to get this book published. Read my review on Goodreads.
serves about 6
¾ lb. parsnips
¾ lb carrots
1 cup veggie broth
1 tbsp. melted butter
¼ - ½ cup chopped parsley for garnish
Preheat oven to 350 degrees F.
Peel parsnips and cut in half lengthwise. Remove woody cores, if any. Wash carrots and trim the ends. Peel if you like.
Butter a 2 ½ quart covered casserole dish. Layer carrots and parsnips in casserole. Add broth. Brush top with melted butter. Cover casserole and bake for one hour, stirring once to move the submerged veggies to the top.
Remove parsnips and carrots to a serving dish with a slotted spoon. Garnish with chopped parsley and lemon wedges.
You can use the broth in other recipes, like Potato Leek Soup. Delicious!