Sicilian Lemon Balsamic Vinegar Braised Carrots and Parsnips
3 tablespoons Extra Virgin Olive Oil
1 shallot, minced
1 cup chicken broth
1 cup Sicilian Lemon White Balsamic Vinegar
6 sprigs fresh thyme
2 bay leaves
salt & pepper to taste
1 pound carrots, peeled and sliced on a bias 1/4 inch thick
1 pound parsnips, peeled and sliced on a bias 1/4 inch thick
1/2 cup dried cranberries
1 tablespoon Dijon mustard
2 tablespoon minced fresh parsley
Peel and slice the carrots and parsnips on a bias into 1/4 inch pieces. Saute shallot in olive oil in large Dutch oven over high heat until softened and just beginning to brown, about 3 minutes. We used the Ultra Premium Single Varietal Extra Virgin Frantoio to saute the shallots. But a flavored olive oil such as the Rosemary Fused Olive Oil or even Butter Infused Olive Oil would add another depth to the dish.
Add broth, vinegar, thyme sprigs, bay leaves, and salt & pepper. Bring to a simmer and cook for 5 minutes.
Add carrots and parsnips, stir to combine, and return to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are tender, about 15 minutes.
Remove pot from heat. Discard thyme sprigs and bay leaves and stir in cranberries. Push vegetable mixture to sides of pot. Add mustard and whisk into cooking liquid.
Cook for an additional 5 minutes to reduce the liquid. Stir to coat vegetable mixture with sauce, transfer to serving dish, sprinkle with parsley, and enjoy!