Carrots and Parsnips with Cardamom Brown Butter
Sometimes the best techniques are the simplest: Just about any blanched vegetable gets festive when tossed with butty brown butter and a hint of spice.
- Serves: 6
- Course: Dinner
- 1 lb (500 g) carrots
- 1 lb (500 g) parsnips
- Kosher or sea salt
- 3 tbsp (45 ml) butter
- 1 tsp (5 ml) ground cardamom
- 1 tbsp (15 ml) chopped flat-leaf parsley
- Peel carrots and parsnips. Cut lengthwise (see tip below) in half or on the bias into 1⁄8" (3 mm) slices.
- In a large saucepan of boiling, lightly salted water, blanch carrots until tender, 7–8 minutes. Lift out carrots with a slotted spoon and set aside. Add parsnips to saucepan and blanch until tender, 5-7 minutes. Drain. Set aside.
- In a large skillet, melt butter over medium-high heat. Add cardamom and swirl until butter turns a light caramel brown and a nutty, spicy aroma is released, 2-3 minutes. Add carrots and parsnips, and toss over medium heat until vegetables are hot and coated with spicy butter, 5-10 minutes. Salt to taste and toss with parsley.
- - Small, young carrots and parsnips look terrific cut in half lengthwise for blanching, but bigger, more mature ones cook better sliced. If the parsnips are quite large, cut in half lengthwise and remove hard cores before slicing.
- - You can make this up to 6 hours or a day ahead of time. Cool blanched and drained carrots and parsnips. Store in a covered container or a resealable heavy-duty plastic bag in the refrigerator. Remove about half an hour before reheating and continue as in Step 3.