Simple braised carrots
It's time to use that fall produce to its fullest potential. Start with this comforting, delightful braised carrots recipe.
One of the most delightful parts of fall is the produce. Sure, spring and summer has all the flashy stuff like strawberries or figs. But fall has some great ones.
I personally love the root veggies. Turnips, parsnips ... everything. Yum!
This braising recipe works with pretty much any root vegetable. And if you have never braised a veggie, well, it is amazing. These carrots are firm but so tender. They almost melt like butter in your mouth. And they have so much flavor too!
- 1 pound carrots
- 2 tablespoons butter
- 3 garlic cloves, peeled
- 1 1/2 cup vegetable broth
- 1 sprig rosemary
- Salt and pepper to taste
First, a question. To peel or not to peel? I don't. I enjoy the somewhat rustic look and texture of unpeeled root veggies. But you can. This is personal preference.
You'll need a dutch oven, or any casserole dish that is heavy-bottomed and has a tight-fitting lid, that you can use on the stove and in the oven. On the stove, melt 2 tablespoons of butter over medium-low heat. Add the carrots.
Cook the carrots until they are just tender. This will take about 10 minutes.
Then add the garlic, broth and rosemary. Place the lid on the pot, and transfer it to a preheated 375° F oven. Bake for 30 minutes.
When done, remove the pot from the oven and take off the lid. Salt and pepper to taste.
Don't throw out that broth! The extra broth can easily be made into a gravy.
Related Topics: Vegetarian