Oven-Braised Parsnips
- 2 medium tangerines (6 to 7 ounces each)
- 1 pound medium parsnips, peeled, trimmed and cut crosswise into thicker and thinner halves
- 2 tablespoons unsalted butter
- 3/4 cup Basic Chicken Stock (or the Roasted Chicken Stock Variation) or commercial chicken broth
- 1 tablespoon tarragon vinegar
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- Place a rack in the center of the oven.
- Preheat the oven to 350F.
- Grate the zest from 1 1/2 tangerines, or enough to make 1 tablespoon.
- Squeeze 1 tangerine to get 1/3 cup juice.
- Set aside.
- Slice the thickest part of the parsnips lengthwise into quarters or halves so that they are the same thickness as the thinner halves.
- Put the butter in a 12 x 10 x 2-inch roasting pan.
- Place the pan in the oven for 1 minute to melt the butter.
- Remove from the oven.
- Toss the parsnips in the pan, turning to coat evenly with butter.
- Spread out in a single layer.
- Combine the stock, zest, juice, vinegar, salt and just a touch of pepper.
- Pour over the parsnips.
- Bake for 40 minutes, turning the vegetable over every 10 minutes.
- Bake for about 20 minutes more without turning the parsnips.
- The parsnips will be tender and the sauce reduced to a glaze.
tangerines, parsnips, unsalted butter, chicken, tarragon vinegar, kosher salt, freshly ground black pepper
Taken from www.cookstr.com/recipes/oven-braised-parsnips (may not work)