Wine & Orange Butter Parsnips/Carrots with Toasted Chorizo Breadcrumbs

I found a recipe for Chorizo Breadcrumbs online from a beautiful website, My Parisian Kitchen: Homemade Chorizo ​​Breadcrumbs, French Recipe (myparisiankitchen.com) and decided to top them on my roasted parsnips and carrots.  This recipe is truly sublime.  Here is a recipe that takes a little time but is super easy and delicious.

You'll need a nice deep saucepan (or any pot will do).

The Ingredients

6-8 medium sized parsnips, peeled and sliced in half, 6-8 medium sized carrots, peeled and sliced in half, 1 medium sized onion, sliced or diced as you wish, 1/4-1/2 cup butter, 1 handful of chopped parsley, zest from 1 orange, the juice of 1 orange, squeezed, 1 liter chicken broth, 1 glass of white wine, 2 garlic cloves, sliced, a bay leaf or two.

In a small bowl mix together the butter, herbs, and orange zest

Putting it Altogether

Melt 1/2 of butter mixture in the saucepan over medium heat.  Add sliced carrots and parsnips, onions and sauté and stir for about 5-10 minutes.  Add garlic and continue stirring and cooking for a couple of more minutes.  Add white wine, the juice of 1 orange and just enough chicken broth to cover the vegetables.  Cook with lid off on medium high until the liquid is almost gone then toss onto a baking pan or into a casserole dish and sprinkle with a few tbsp. of chorizo breadcrumbs and dot with left over butter mixture.  Bake at 350 degrees until crumbs are toasted on top and vegetables are warmed through. (the recipe for Chorizo breadcrumbs are below.)

The Topping

Chorizo Breadcrumbs:  slice 6 slices of chorizo into 1/2-inch slices, place on an oven dish and put into a 350-degree oven for 10 minutes to dry out chorizo a little.  Take out of oven and put onto paper towel to blot out oil. In a blender add 1 cup breadcrumbs, chorizo and blend into powder.