Braised Carrots and Parsnips with Dried Cranberries

Name: Braised Carrots and Parsnips with Dried Cranberries
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, unsalted butter, cut into 1/2-inch pieces; 1 , shallot, minced; 1 cup, chicken broth; 1 cup, apple cider; 6 sprigs, fresh thyme; 2 , bay leaves; , Salt and pepper; 1 pound, carrots, peeled and sliced on bias 1/4 inch thick; 1 pound, parsnips, peeled and sliced on bias 1/4 inch thick; 1/2 cup, dried cranberries; 1 tablespoon, Dijon mustard; 2 tablespoons, minced fresh parsley

Side Dishes
Fruit
Vegetables

By Andrew Janjigian ･ Appears in Cook's Illustrated November/December 2016

Braising root vegetables leaves the oven free for the roast—plus, you get a sauce.

SERVES 4 to 6

TIME 1 hour

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