Sautéed Parsnips and Carrots with Honey and Rosemary
By Molly Stevens, October 2, 2007
To add richness, sauté 3 oz. sliced pancetta until crisp; crumble over before serving. Varietal honeys are available at specialty foods stores and online at ChefShop.com.
Yields:
8 servings
Ingredients:
- 2 Tbsp. extra-virgin olive oil
- 1 lb. carrots (about 4 large), peeled, cut into 3" x ¼" x ¼" sticks
- 1 lb. large parsnips, peeled, halved lengthwise, cored, cut into 3" x ¼" x ¼" sticks
- Coarse kosher salt
- 2 Tbsp. (¼ stick) butter
- 1 Tbsp. chopped fresh rosemary
- 1 ½ Tbsp. honey (such as heather, chestnut, or wildflower)
Preparation:
Step 1:
Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. Do ahead: Can be made 1 day ahead. Cover and chill.
Step 2:
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.
From the Epicurious.com Test Kitchen:
Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips.
Readers' Notes:
One Epicurious.com reader suggests adding a finely diced clove of garlic, and, when both carrots and parsnips are browning, but not yet cooked enough, add some chicken stock. Another reader suggests browning the parsnips and carrots in different skillets, since both require a lot of cooking surface, and they require different amounts of cooking time. Yet other readers suggest that substituting turnip or daikon for parsnips also works.
Collected and re-published at http://linuxmafia.com/~rick/recipes/sauteed-parsnips-and-carrots.html by Rick Moen <rick@linuxmafia.com> on Nov. 17, 2024. Individual recipes are free from copyright. Share and enjoy!
Taken from: https://www.epicurious.com/recipes/food/views/sauteed-parsnips-and-carrots-with-honey-and-rosemary-240416, archived at https://archive.ph/eqZjN.
(If I have any copyright title in my own very minor contributions to this page — not my intention — they were created in 2024 by Rick Moen <rick@linuxmafia.com> and licensed for use under CC0. I have thereby waived all copyright, compilation copyright, and related or neighbouring rights to this work. This work is published from: United States of America.)