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Braised Carrots and Parsnips with Herbs

Cooked in butter and our savory veggie stock with red onion, thyme, and sage, these carrots and parsnips make the perfect side dish for your holiday table or a weeknight dinner.


  • 3 tablespoons butter
  • 1 1/2 pounds each (3 pounds total) carrots and parsnips, trimmed, peeled, and cut in 1/4-inch diagonal slices
  • 1 red onion, sliced
  • Salt and ground black pepper
  • Pinch ground nutmeg
  • 2 teaspoonsVeggie-Stock Gold®
  • 1 cup hot water
  • 3 sprigs fresh thyme
  • 3 tablespoons chopped fresh sage


  1. Melt the butter over medium heat in a large skillet.  Add the carrots, parsnips, and onion and season with a little salt, pepper, and nutmeg.  Cook, stirring occasionally, until the carrots and parsnips start to get tender, about 7-8 minutes.
  2. Stir in the Veggie-Stock Gold® and water and add the thyme sprigs.  Bring the liquid to a simmer, cover the pan, and cook for 10-12 minutes, until the vegetables are very tender.
  3. Remove the lid from the pan and cook a few minutes more, until most of the liquid has evaporated.  Remove the thyme sprigs, gently stir in the sage, and season to taste with salt and pepper.
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Classic French Stocks and Sauces