Scorched" carrots and parsnips
8 servings
30 minutes
'Charred' carrots and parsnips are an elegant dish of French cuisine where the simplicity of ingredients meets depth of flavor. The vegetables undergo a roasting process until caramelized, acquiring a rich, slightly sweet taste with subtle smoky notes. Bourbon and brown sugar add warm caramel tones, while butter provides creaminess and richness. Historically, root vegetables have been widely used in French gastronomy due to their versatility and ability to absorb complex aromas. This dish pairs well with meat and fish mains but can also serve as a standalone highlight on the table. It is best served hot with a light sauce or fresh herbs to emphasize its natural sweetness and textural depth.
1
Preheat the oven to 230˚C. Mix the carrots, parsnips, and oil on a rimmed baking sheet, seasoning with salt and pepper.
- Carrot: 680 g
- Parsnip: 680 g
- Olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Sauté, stirring occasionally, until soft and charred in some places for 20-25 minutes.
3
Remove the vegetables from the oven, add onion, oil, bourbon, brown sugar and mix.
- Onion: 0.3 head
- Butter: 4 tablespoons
- Bourbon: 0.3 glass
- Brown sugar: 3 tablespoons
4
Sauté, stirring occasionally, until the sugars caramelize and the vegetables soften for 8-10 minutes.
5
Transfer the vegetables to a dish and drizzle with the juice from the pan.
