Braised Carrots and Parsnips with Dried Cranberries

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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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WHY THIS RECIPE WORKS

The cooking liquid becomes your sauce when braising, so the trick to making a great braised vegetable side dish is to create a sauce that coats the vegetables well and infuses them with flavor but also stands on its own. Carrots serve as th...

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