Thursday, December 1, 2011

Glazed Carrots and Parsnips

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Parsnips provide a significant amount of folic acid, potassium and fiber.  They pair well with carrots, their partner in the root vegetable family.  Carrots are also bursting with nutrients, and they have a powerful cleansing effect on the liver.  So consider them a system cleanser, or a detox food for those of you on a diet.  My friend Frankie currently has a Spiced Carrot Soup on special at her restaurant, The Pizza Cafe on Rebsamen in Little Rock.  I haven't tried it yet, but I'm sure it's nutricious and delicious. 

I read about glazing root vegetables and small boiler onions last week at Barnes and Noble while I savored a Caramel Brulee Latte - worth every calorie!  And only a holiday special.  The cookbook of the day was Thomas Keller's Bouchon.  I didn't memorize it, or copy it, but I think I can share the basic instructions.  Anyway, you can see how they turned out above.  I loved them!  This weekend I plan to check out his French Laundry book!

  • Carrots - I used a small bag
  • Parsnips - I got a bag from The Fresh Market
  • 1 bag of small red boiler onions
  • 1 teaspoon of butter
  • 1 teaspoon of sugar - I used Turbinado
  • 1 teaspoon of course Kosher salt
  • Chives
  1. Wash, peel, and cut the carrots and parsnips into small batons.
  2. Place them into a small dutch oven with the boiler onions and cover with just enough water to cover.
  3. Add the butter, sugar, and salt.  Bring up to a boil over high heat.  Then reduce the heat only slightly to let simmer until the vegetables absorb all the liquid and flavors.  This takes about 30 minutes.
  4. As the water reduces, toss the veggies gently so that everything is getting gently coated.
  5. Serve with chives.  I use kitchen shears to cut them into the dutch oven.

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