Sometime this year you’re going to have a bad day at work. You’ll come home ready to bark at the dog or lose it with your spouse over something as significant as not changing the toilet paper (I know, it’s really annoying!). In the interest of domestic harmony, head to the kitchen and grab a pomegranate. Cut it in half. Hold one half, cut side down, inside a large bowl and begin to beat on the skin with wooden spoon. Soon the seeds will begin to drop saving you the juicy mess and additional frustration of picking them out with your fingers.
I’ve heard that breaking the pomegranate’s insides apart in a bowl of water is even easier. The seeds sink to the bottom as the white pith floats to the top and there is no risk of juice splattering. That, however, sounds less likely to save your marriage. You may want to go ahead and do it my way.
Pomegranate Glazed Parsnip and Carrot
Sweet carrots and the earthy, spiced flavors of parsnip receive a bright ruby glaze from bright, tart pomegranate juice and seeds.
- 1 large parsnip
- 1 large carrot
- 1 tbs olive oil
- 1 tbs butter
- 1/4 cup Sherry vinegar
- 1/4 cup pomegranate juice
- White pepper
- 1/4 cup pomegranate seeds
- Cut parsnip and carrot into 1/4” thick and 2-3” long matchsticks.
- Melt butter with olive oil in a 12” skillet over medium heat. Add parsnips and carrots to pan and cook 3-4 minutes until they begin to brown in places.
- Cover and cook until vegetables are just about fork tender, still slightly ﬁrm in the center, about 5-7 minutes. This will happen much faster than you expect.
- Uncover and add vinegar and pomegranate juice. Season lightly with salt and white pepper. Cook, stirring, until liquid reduces to a glaze, coating the carrots and parsnips.
- Season to taste with additional salt, pepper and vinegar. Serve topped with pomegranate seeds.