Braised Carrots with Garlic, Thyme and White Wine
28. Nov, 2007 
12 Comments
I am totally creeped out by flaccid vegetables. If a carrot or a stalk of celery can be bent I don’t want to look at it. It is no longer fit for consumption raw as far as I am concerned and is usually consigned to a soffrito or mirepoix. However since I had half a dozen beautiful organic carrots in the fridge that had all gone past their prime I had to do something more. Really hoping they weren’t completely gone I tried braising them and it worked great! I knew more or a less what I had in mind but I used this recipe as a reference.
Braised Carrots with Garlic, Thyme and White Wine
(serves 2 as a side)
1T butter
2C carrots, cut into 1/4″ diagonal slices
2T thyme leaves, roughly chopped
1 large clove garlic, sliced
salt and pepper
1/2 glass wine
1/3C chicken stock
Preheat oven to 400F. Heat butter in a dutch oven or skillet with a lid over medium heat. When melted add carrots, thyme, garlic and a good dash of salt and pepper. Cook for about 5 minutes, stirring regularly. Add wine, bring to a simmer and cook for 1-2 minutes. Add chicken stock bring to a simmer. Cut a piece of parchment to fit over the carrots. Remove from heat and put the piece of parchment on top, cover with the lid and put in the oven for approximately 20 minutes.
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
Katerina, you finessed the carrots well and made the most of them.
PS. I’m tempted to drop a flaccid carrot joke but I’ll leave that for improv night! lol
You really saved the poor vegetables – what a delicious recipe!
I have to try this! I’ve never braised anything, and that parchment trick sounds fun!
Peter – why do you think it disturbs me? lol
Patricia – thanks!
Abby – it is totally a neat trick, I saw it once in a cooking class on how to caramelize and braise pearl onions.
These sound delicious. I’m always looking for a way to eat carrots besides raw.
I don’t like bendy veggies, either. – even though logic tells me it’s just a lack of moisture.
Great recipe, however. I love carrots…and thyme and can always use a new method!
I love the way you have tweaked your carrots. You have transformed them into something special!!!
this looks like a great addition to “what to do with the carrots tonight” !
Thanks!
I could not agree more about flaccid (and, I would add, mushy) vegetables. I used to pick cooked carrots out of everything until my friend served me slender little flash-roasted carrots, caramelized on the outside and tender-but-not mushy on the inside. Since then I’ve given them a second chance, so I’m glad to see this recipe. Thanks!
Who knew simple carrots could sound so sophisticated.
Just wanted to say I’ve made these twice now, and they are so so good! I add about 2 Tbs of sugar, and then when they are almost cooked, boil the hell out of the liquid in the pan until it boils away and leaves a wine-infused syrup… Thanks for the recipe!
Thanks EmilyR, glad to hear it and thanks for the suggestion.