Braised Root Vegetables
Ingredients
- 3 Tablespoons unsalted butter, divided
- 1 shallot, minced
- 1 cup chicken or vegetable broth
- 1 cup apple cider
- 6 sprigs fresh thyme
- 2 bay leaves
- salt and pepper
- 1 pound carrots, peeled and cut at an angle, 1/4-inch thick
- 1 pound parsnips, peeled and cut at an angle, 1/4-inch thick
- 1/2 cup dried cranberries
- 1 Tablespoons Dijon mustard
- 2 Tablespoons fresh parsley, minced
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