For January 2021’s bonus recipe, seafood casserole, click here.
Yield: 8 servings.
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium sweet onion, quartered and thinly sliced
4 carrots, sliced 1-inch thick
4 small turnips, peeled and quartered
2 medium parsnips, peeled and cut into 1-inch pieces
1 large sweet potato, peeled, quartered, and cut into 1-inch chunks
2 garlic cloves, thinly sliced
2 teaspoons salt
½ teaspoon freshly ground black pepper
1½ cups chicken broth
3 to 4 sprigs fresh thyme
1 Bosc pear, peeled, cored, and cut into 1-inch pieces
1 Golden Delicious apple, peeled, cored, and cut into 1-inch pieces
Preheat the oven to 350°. In a large Dutch oven over medium-high heat, melt the butter and add olive oil. Add the onion, carrots, turnips, parsnips, sweet potato, and garlic. Season with salt and black pepper and cook over high heat, stirring occasionally, until the vegetables begin to caramelize, about 6 minutes.
Add the chicken broth and fresh thyme and bring to a boil. Cover and braise in the oven for 25 to 30 minutes, or until tender.
Remove from the oven, add the pear and apple, and cook over high heat until the liquid is mostly evaporated and the fruit is tender, about 5 minutes. Use a slotted spoon to transfer to a serving bowl and serve.
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From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
One of the last old-school fish houses in Onslow County stands sentry on the White Oak River. Clyde Phillips Seafood Market has served up seafood and stories since 1954 — an icon of the coast, persevering in pink.
