Prep: 20 minutes
Cook: 30 minutes
Makes: 4 to 6 servings
This savory (and slightly sweet) side dish unites
parsnips, carrots, parsley and cumin, all members of
the Apiaceae family.
1 pound small parsnips (about 8), peeled,
1 pound carrots (about 6), peeled, trimmed
1 clove garlic
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 teaspoon ground cumin
6 tablespoons fresh orange juice
1 tablespoon olive oil
1 teaspoon fresh lemon juice
3 tablespoons unsalted butter
1⁄2 cup finely chopped parsley
1 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), 15-17 minutes.
2 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.
3 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 1/4-inch-thick ovals.
4 Caramelize: Set a wide skillet (or two) over
medium heat. Melt in butter (or pour in oil). Slide in sliced
parsnips and carrots. Cook, turning now and then,
until most of the slices have turned golden brown,
about 8 minutes.
5 Deglaze: Pour in the orange juice mixture. Reduce
heat to low; cook, tossing,1minute.
6 Serve: Slide everything into a serving dish.
Sprinkle with parsley (and more salt and pepper if
need be). Enjoy at room temperature.