Carrots & Parsnips with Walnuts

No one ever volunteers to bring the vegetable on Thanksgiving and I'm not sure why. Someone nabs dessert right off, appetizer, green salad, wine, even dressing. Maybe people don't like cooked vegetables all that much? They don't impress? Kids make a face? Don't know, but I hope they'll enjoy this one because everyone like carrots, right? I added some parsnips too because even though they're kind of homely, they have nutty sweet flavor and are quite carrot-like in their texture. The walnut dressing is so delicious - it would be good on any roasted vegetable.

It's an easy stove-top preparation. Braise the carrots and parsnips, remove, quick saute the sauce ingredients, add the veg back in and you're done. This would be equally good with green beans. You can even use little bagged carrot nubbins' to save time. Just cut the parsnips, if using, the same size.

Carrots & Parsnips with Walnuts

serves 4

1 lb. carrots/parsnips
2 tablespoons unsalted butter
1/2 cup walnuts
1 teapsoon dijon mustard
1 teaspoon apple cider vinegar
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 cup walnut oil
Carrot tops or parsley for garnish (optional)

1. Scrub, trim and peel carrots and parsnips. Cut into 1/2"-1" wide spears

2. Put in large saute pan with 1 tablespoon butter and 1 cup water. Cover and bring to a medium boil for 10 minutes or until tender and water has evaporated.

3. Remove with tongs to a plate and add walnuts, dijon, remaining tablespoon butter, vinegar and lemon juice to pan whisking to deglaze. Add walnut oil and whisk again. Add carrots/parsnips back in and toss to coat. Serve garnished with a few carrot stem leaves or parsley.