Braised Root Vegetables

Roasted Root Vegetables

Is everyone gearing up for the big day next week?  Are you hosting or in charge of bringing a few dishes to a family or friend's house?  This year, we are having three thanksgiving feasts!  My husband and I like to have a dinner with the kids where we can make what everyone wants to have.  On actual Thanksgiving, we go to my husband's grandparents house, where everyone comes with a dish.  And this year, for the first time in 4-5 years, my family is celebrating.  After losing my mom, a few years ago, who always put on the holiday's for the family, no one has really wanted to make the effort to bring everyone together.  To bring this back to a happy note, I am looking forward to having the chance to bring multiple dishes to different tables this year.

Roasted Root Vegetables

With that being said, that brings me to this dish.  I think this dish would be an excellent addition to the Thanksgiving table.  It's quite simple, but so delicious.  And different!  It's a great fall dish with fresh carrots and parsnips that are cooked in apple cider and served with dried cranberries.  Whether you make this for Thanksgiving, or as a side dish for dinner, you'll be sure to enjoy it.

  Braised Root Vegetables

Yield: 4-6 servings

  • 3 Tablespoons unsalted butter, divided

  • 1 shallot, minced

  • 1 cup chicken or vegetable broth

  • 1 cup apple cider

  • 6 sprigs fresh thyme

  • 2 bay leaves

  • salt and pepper

  • 1 pound carrots, peeled and cut at an angle, 1/4-inch thick

  • 1 pound parsnips, peeled and cut at an angle, 1/4-inch thick

  • 1/2 cup dried cranberries

  • 1 Tablespoons Dijon mustard

  • 2 Tablespoons fresh parsley, minced


 Place 1 tablespoon in a large Dutch oven over high heat.  Stir in the shallot and cook, stirring frequently, until softened and just beginning to brown.  Stir in the broth, cider, thyme sprigs, bay leaves, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.  Bring to a simmer, and cook for 5 minutes.  Mix in the carrots and parsnips, and return to a simmer.  Reduce heat to medium-low, cover, and cook, stirring occasionally for 10-15 minutes, or until vegetables are tender.

Remove the pot from the heat.  Remove thyme sprigs and bay leaves, and discard.  Stir in the cranberries.  Push the vegetables to one side of the pot.  Whisk the mustard and remaining 2 tablespoons butter in the center of pot, into the cooking liquid.  Stir to coat the vegetables, Transfer to a serving dish, sprinkle with parsley and salt and pepper to taste.  Serve.

Source: Cook's Illustrated, November & December 2016