Community Supported Recipe Box
Sautéed Parsnips and Carrots with Honey and Rosemary
To add richness, sauté three ounces sliced pancetta until crisp; crumble over before serving.
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.
- 2 tablespoons extra-virgin olive oil
- 1 pound carrots, peeled, cut into 3x1/4x1/4-inch sticks
- 1 pound parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
- Coarse kosher salt
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon chopped fresh rosemary
- 1 1/2 tablespoons honey
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.
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.
Bon Appétit, November 2007, Molly Stevens