Ingredients
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3 tablespoons Unsalted Butter
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1 Shallot
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1 cup Chicken broth
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1 cup Apple Cider Vinegar
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6 sprigs fresh Thyme
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2 Bay leaves
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Salt
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Black Pepper
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1 pound Carrots
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1 pound Parsnips
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½ cup dried Cranberries
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1 tablespoon Dijon Mustard
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2 tablespoons minced fresh Parsley
Directions
Root vegetables are often roasted, but braising offers a benefit that roasting can’t namely, a braising liquid that becomes an elegant serving sauce. We wanted our sauce to coat the vegetables and infuse them with flavor. Tasters liked the natural sweetness of carrots and parsnips; a mixture of chicken broth and apple cider offered both depth and complementary sweet-tart flavor. Reducing the liquid slightly before adding the vegetables concentrated its flavor, and because the pot was covered the vegetables cooked evenly and didn’t dry out. Whisking in some butter and Dijon mustard at the end emulsified the sauce and gave it a silky texture and some body. Dried cranberries and fresh parsley lent color and bright, fresh flavor.
Steps
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1
Done
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Melt 1 tablespoon butter in Dutch oven over medium heat. Add shallot and cook until softened and lightly browned, about 3 minutes. Stir in broth, cider, thyme sprigs, bay leaves, 1½ teaspoons salt, and ½ teaspoon pepper. Bring to simmer and cook for 5 minutes. Stir in carrots and parsnips. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are tender, 10 to 14 minutes. |
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2
Done
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Off heat, discard thyme sprigs and bay leaves and stir in cranberries. Push vegetable mixture to sides of pot. Add mustard, parsley, and remaining 2 tablespoons butter to center and whisk into cooking liquid. Stir to coat vegetable mixture with sauce. Serve. |
