Glazed Carrots & Parsnips

As I always say — a good side is just as important as the main entree.  When I plan my weekly menu I do try and pick sides that I think will mesh well with the main course.  Now, I had never had beef heart before so I didn’t have much to go on but I knew it was going to be savory with the bacon-mushroom stuffing.  I opted for a cool, crisp, and sweet side to accompany it.  What’s neat is that this recipe caught my eye in one of those old Better Home & Garden Cookbooks from the early 90’s and of course; it wasn’t Paleo.  But that’s okay, we can fix that.

Jason took the first bite of this side dish and immediately said, “it’s like a dessert!”  Funny thing is, there’s nothing dessert about it.  It’s just sweeter than the stuff we typically eat.  Now the original version would have been considered dessert-worthy to the likes of us, but here is my very own Paleo version of Glazed Carrots & Parsnips.

Ingredients

  • 2 c. carrots, peeled and julienned
  • 2 c. parsnips, peeled and julienned
  • juice from 1 orange
  • 1/2 c. cranberries, I used the frozen kind
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1 firm pear, sliced thinly
  • 1/3 c. pecan halves
  • 2 tbsp. pastured-butter or ghee

Process

  1. Combine carrots, parsnips, orange juice, and cranberries in a large skillet over medium heat.
  2. Let cook for about 8 minutes uncovered – until carrots and parsnips are crisp tender and liquid has evaporated.
  3. Add ginger and cinnamon; stir to combine.
  4. Add pear, pecans, and butter and cook until all flavors have come together and vegetables are glazed.

glazed carrot and parsnip

 

A little bit of added fruit to your sides can really go a long way.  This original recipe called for brown sugar and all sorts of jazz to make it sweet.  But why?  Brown sugar would taste amazing in this — I’m not even going to lie haha…but then again, it’s not SUPPOSED to be a dessert!  🙂

 

 

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  1. […] **I served my heart with Glazed Carrots & Parsnips. […]

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