Braised Carrots with Garlic, Thyme and White Wine

by katerina on November 28, 2007

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.

[print_this]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.[/print_this]



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