Braised Carrots and Parsnips w/Dried Cranberries

Might not be much of a looker but certainly tasty

I'm a sucker for parsnips. I don't ever remember eating them as a kid - unless maybe they were snuck into some soup without my knowledge. There is something so delicious about parsnips. They go so well with carrots. You can always talk me into just roasting these babies in the oven but this recipe caught my eye and it was a nice change.

Braised Carrots & Parsnips w/Dried Cranberries (Adapted from Milk Street)

3 T butter
1 shallot, minced
1 1/2 c chicken stock
1/2 c AppleJack*
1 t dried thyme
2 bay leaves
salt/pepper
1lb carrots, sliced on the bias**
1lb parsnips, sliced on the bias
1/2 c dried cranberries
1T Dijon mustard


Melt 1T of butter in a dutch oven. Add shallot and cook until translucent. Add stock and Apple Jack, thyme, and bay leaves. Bring to a simmer. Add salt/pepper, carrots, and parsnips. Return to simmer and reduce heat. Cover and cook for 10-15 minutes or until tender. Remove from heat. Stir in cranberries. Push carrots aside and stir in mustard. Add remaining 2T butter and stir until melted.


*They called for apple cider and I though hmmm - Apple Jack will work just fine and it did!
**I used the rainbow carrots and it looked especially nice