How to Braise Carrots

Braising is a slow cooking method that is begun on the stove top then followed by simmering in liquid. Braising is a popular way to cook less tender cuts of meat. When cooking vegetables, the method is an effective way to infuse them with the flavor of the braising liquid.

Things You'll Need

• 2 to 3 pounds fresh whole carrots
• 3 1/2 cups chicken broth
• 4 cloves garlic
• 4 sprigs fresh thyme
• 4 tbsp. unsalted butter
• Coarse kosher salt
• Freshly ground black pepper
• 4 bunches of slender carrots with the tops
• 4 tbsp. butter
• 4 tbsp. olive oil
• Orange juice from one whole orange
• 1/2 cup water
• Fresh rosemary, finely minced
• Salt

Instructions

Braised Carrots With Thyme

1. Preheat the oven to 375 degrees F. Peel the carrots and slice them on the diagonal 1/4 inch. Peel and thinly slice the garlic.

2. Set a large, ovenproof skillet on the stove over low heat. Melt the butter. Add the carrots, garlic and thyme (on the stem) to the butter. Season with salt and pepper.

3. Cook the carrots for about 10 minutes until they're tender. Toss them frequently with tongs. Slowly bring the chicken stock to a boil. Remove the pan from the heat.

4. Set a piece of parchment paper directly over the carrots and put a lid on the skillet. Place the pan in the oven until the carrots are tender.

5. Take the pan from the oven. Discard the parchment paper and herb. Serve the carrots immediately.

6. Make the recipe ahead and store the braised carrots in the refrigerator up to 24 hours. Re-heat gently to avoid overcooking.

Braised Carrots With Orange

1. Trim green carrot tops. Heat up oil and butter in a large skillet over medium heat.

2. Add the whole carrots in a single layer to the melted butter. Cook until the carrots brown, about 8 minutes. Turn the carrots once or twice.

3. Add the orange juice and water to the pan. Add the rosemary, salt and pepper.

4. Cover the pan and reduce the heat to low. Cook about 10 minutes until the carrots are tender. Monitor the pan closely and add more water as needed.

5. Remove the lid. Increase the heat under the pan so that any remaining liquid will cook off. Serve the carrots immediately in a long, narrow dish.