Wanigan home delivery

Parsnips and Carrots in Cider

Preparation Time: 10 minutes
Cooking Time: 40 minutes

Serves: 4


3/4 lb parsnips
3/4 lb carrots
1 1/2 Tbsp unsalted butter
1/2 cup apple cider
3 Tbsp apple brandy
1 Tbsp parsley, minced (optional)


Preheat oven to 425F.

Wash the parsnips and carrots and cut them into 1 1/2 to 2-inch slices about 1/2 inch thick. Use 2 tsp of butter to grease a heavy baking dish that is large enough to hold veggies in one layer. Arrange the vegetables in the dish, season with salt and pepper to taste, and dot with the remaining butter. Pour in the cider, cover the baking dish tightly and bake for 15 minutes. Uncover and turn the vegetables in the juices. Recover and bake another 15 minutes. Uncover and bake 10 minutes to allow the juice to reduce and glaze the vegetables.

Remove dish from the oven and sprinkle with apple brandy. Shake the dish lightly to coat vegetables with brandy. Transfer vegetables to a warm serving bowl and garnish with parsley if desired.

Source: Fletcher, More Vegetables, Please.


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