Prep: 20 minutes

Cook: 30 minutes

Makes: 4 to 6 servings

This savory (and slightly sweet) side dish unites

parsnips, carrots, parsley and cumin, all members of

the Apiaceae family.

1 pound small parsnips (about 8), peeled,

trimmed

1 pound carrots (about 6), peeled, trimmed

1 clove garlic

1 teaspoon salt

1⁄2 teaspoon pepper

1⁄4 teaspoon ground cumin

6 tablespoons fresh orange juice

1 tablespoon olive oil

1 teaspoon fresh lemon juice

3 tablespoons unsalted butter

1⁄2 cup finely chopped parsley

1 Boil: Bring a large pot of salted water to a boil. Add

whole parsnips and carrots. Cook until tender (test

by poking with a fork), 15-17 minutes.

2 Mash: Meanwhile, using a mortar and pestle (or

heavy knife) smash together garlic, salt, pepper

and cumin. Whisk together with orange juice, oil and

lemon juice. Set aside.

3 Slice: When vegetables are cooked, drain. Note:

Small parsnips should have tender cores about

the diameter of a pencil. If you find wide, woody cores,

slice the parsnip lengthwise, cut out and discard the

core. Slice parsnips and carrots crosswise on the

diagonal into 1/4-inch-thick ovals.

4 Caramelize: Set a wide skillet (or two) over

medium heat. Melt in butter (or pour in oil). Slide in sliced

parsnips and carrots. Cook, turning now and then,

until most of the slices have turned golden brown,

about 8 minutes.

5 Deglaze: Pour in the orange juice mixture. Reduce

heat to low; cook, tossing,1minute.

6 Serve: Slide everything into a serving dish.

Sprinkle with parsley (and more salt and pepper if

need be). Enjoy at room temperature.