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Braised and Glazed Carrots and Parsnips with Orange and Cardamom. What an amazingly flavorful and bright winter dish with gorgeous sweet warmth! The orange and cardamom make these so special. Holiday fabulous, lovely with any roast, and the perfect accompaniment to Swedish meatballs!

Milk Street Vegetables. I can’t get enough of this book. The New Year is here! Regardless of your thoughts on resolutions, I think we can agree that we all need more vegetables and hydration in our lives. I blogged all about the book last week a few weeks back with a gorgeous Tomato Tart with Olives and Gruyere recipe. And their Patatas Bravas recipe. These links will take you there if you missed them!

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EXCERPTED FROM MILK STREET VEGETABLES BY CHRISTOPHER KIMBALL. COPYRIGHT © 2021 BY CPK MEDIA, LLC. PHOTOGRAPHY BY CONNIE MILLER OF CB CREATIVE, USED WITH PERMISSION OF VORACIOUS, AN IMPRINT OF LITTLE, BROWN AND COMPANY. NEW YORK, NY. ALL RIGHTS RESERVED.

Braised and Glazed Carrots and Parsnips with Orange and Cardamom

For these simple but luxurious root vegetables we use a high oven temperature to reduce the braising liquid, and we finish the roots with a little butter to give them a rich, glossy glaze. The sweet, fruity orange is nicely rounded out by the floral, piney notes of ground cardamom and a sprinkle of fresh herbs. The start-to-finish time for this side dish is long but the cooking is largely hands-off. This is delicious alongside a simple roast, but also is elegant enough for the holiday table.

START TO FINISH: 1 HOUR 50 MINUTES (20 MINUTES ACTIVE)

SERVINGS: 4 TO 6

3 tablespoons extra-virgin olive oil
4 scallions, whites minced, greens thinly sliced on the diagonal, reserved separately
1 tablespoon grated orange zest, plus 1 cup orange juice, divided
1 teaspoon ground cardamom
¼ teaspoon red pepper flakes
Kosher salt and ground black pepper
1 pound medium carrots (about 5), peeled and sliced ½ inch thick on a sharp diagonal
1 pound medium parsnips (about 4), peeled and sliced ½ inch thick on a sharp diagonal
2 tablespoons salted butter, cut into 2 pieces
¼ cup lightly packed fresh dill OR fresh mint OR a combination, chopped

Don’t use carrots and parsnips that are very slender, as they will overcook. Look for ones that are medium in size, and don’t slice them thinner than ½ inch. Also, don’t bother stirring the vegetables as they braise. There’s simply no need to.

1. Heat the oven to 350°F with a rack in the middle position. In a large Dutch oven over medium, cook the oil and scallion whites, stirring occasionally, until beginning to soften, about 2 minutes. Add ¾ cup of orange juice, the cardamom, pepper flakes and 1 teaspoon salt, then bring to a simmer. Stir in the carrots and parsnips. Cover, transfer to the oven and cook until almost no liquid remains and browning has formed on the bottom of the pot, about 1½ hours.
2. Remove the pot from the oven. Uncover and stir in the remaining ¼ cup orange juice, the orange zest, butter and herbs, scraping up the browned bits. Taste and season with salt and black pepper. Transfer to a serving dish and sprinkle with the scallion greens.

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Need more Milk Street? Here are a few more recipes and books of theirs I reviewed…

Patatas Bravas from Milk Street Vegetables

Tomato Tart with Olives and Gruyere from Milk Street Vegetables

Sumac-Spiced Chicken Cutlets with Tomato-Onion Salad recipe from Milk Street Tuesday Nights Mediterranean

Spaghetti with Lemon Pesto recipe and cookbook review: Milk Street Tuesday Nights Mediterranean

Jalapeno-Apricot Glazed Chicken Thighs and Cookbook review: Milk Street: Cookish (Cookish)

Milk Street’s recipes for Israeli Hummus with Spiced Beef Topping and Lebanese-Style Tabbouleh (The Milk Street Cookbook)

Beef, Orange and Olive Stew (The New Rules)

Maple-Whiskey Pudding Cakes (Tuesday Nights)

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PINTEREST? SURE!

Here’s a link to all my boards.
Here’s a link to my recipes on Pinterest.
Here’s a link to my cookbook reviews on Pinterest.

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NEED ANYTHING? I’M AN AMAZON AFFILIATE. ANY TIME YOU USE ONE OF MY LINKS TO GET TO AMAZON TO MAKE A PURCHASE, AMAZON GIVES ME A TINY PERCENTAGE. I PUT IT BACK INTO NEXT YEAR’S BLOG FEES. THANK YOU!

Milk Street Vegetables

The Milk Street Cookbook (5th anniversary edition). I have the year one version. I just ordered this and Milk Street Fast and Slow (Instant Pot) as a treat yo’self! I can’t wait for them to get here!

Milk Street Tuesday Nights Mediterranean

Cookish

Milk Street The New Rules

Milk Street Tuesday Nights