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Honey Glazed Parsnips and Carrots

Honey Glazed Parsnips and Carrots

1 pound carrots
1 pound parsnips
2–3 tbsp olive oil
Few thyme sprigs
1 cinnamon stick, broken in two
3 star anise
Sea salt and freshly ground black pepper
1–2 tbsp honey
Splash of water
Few pats of butter

Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning.

Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Drizzle over the honey and cook until the vegetables start to caramelize. Deglaze the pan with the water and increase the heat. Cook for 2–3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.

Stir through butter to glaze.

Recipes

Fresh Broccoli Salad

½ pound bacon (chopped into very small pieces (about ¾ cup cooked))
2 heads fresh broccoli (cut into bite sized pieces with stems discarded (I had about 10 cups))
½ red onion (sliced thin)
¾ cup raisins (I used half raisins, half dried cherries)
¾ cup pepitas or sliced almonds

Dressing:
¾ cup mayonnaise
¼ cup sour cream
¼ cup white sugar
2 tablespoons apple cider vinegar

Place bacon pieces in a heavy bottom skillet or dutch oven and cook over medium high heat, stirring occasionally. Once the bacon starts to brown and the oil starts to bubble, reduce heat to medium. Continue to lower heat and stir bacon until all of the fat has rendered and it is fully cooked. Drain and set aside.

Cut the broccoli into bite-size pieces. Prepare a large bowl of ice water. Boil a large pot of water and cook the broccoli for about 30 seconds and immediately transfer to the ice water. Drain and set aside.
Cut the onion into very thin slices. This step is optional but encouraged: soak onion in a bowl of cold water for about 30 minutes. This will make it less intense but still give you that great onion flavor.

To prepare salad, combine blanched broccoli with cooked bacon, raisins, pepitas/nuts, onions and
broccoli in bowl.

Prepare the dressing by mixing the mayonnaise, sour cream, sugar and vinegar together until smooth.
Add the dressing to the salad. Toss to combine.

Recipes

Brussels Sprouts with Pancetta

1 ½ cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
½ cup balsamic vinegar
½ cup veal stock or rich chicken broth, more if needed
2 tablespoons chopped parsley

Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

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Honey Glazed Parsnips and Carrots

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