- 2 medium tangerines (6 to 7 ounces each)
- 1 pound medium parsnips, peeled, trimmed and cut crosswise into thicker and thinner halves
- 2 tablespoons unsalted butter
- ¾ cup Basic Chicken Stock (or the Roasted Chicken Stock Variation) or commercial chicken broth
- 1 tablespoon tarragon vinegar
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- Place a rack in the center of the oven. Preheat the oven to 350°F.
- Grate the zest from 1½ tangerines, or enough to make 1 tablespoon. Squeeze 1 tangerine to get 1/3 cup juice. Set aside.
- Slice the thickest part of the parsnips lengthwise into quarters or halves so that they are the same thickness as the thinner halves.
- Put the butter in a 12 × 10 × 2-inch roasting pan. Place the pan in the oven for 1 minute to melt the butter. Remove from the oven. Toss the parsnips in the pan, turning to coat evenly with butter. Spread out in a single layer.
- Combine the stock, zest, juice, vinegar, salt and just a touch of pepper. Pour over the parsnips. Bake for 40 minutes, turning the vegetable over every 10 minutes.
- Bake for about 20 minutes more without turning the parsnips. The parsnips will be tender and the sauce reduced to a glaze.