How To

How to Braise Carrots

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By eHow Contributing Writer
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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.

Difficulty: Moderate
Instructions

Things You'll Need:

  • 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
  • Freshly ground black pepper

    Braised Carrots With Thyme

  1. Step 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. Step 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. Step 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. Step 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. Step 5

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

  6. Step 6

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

  7. Braised Carrots With Orange

  8. Step 1

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

  9. Step 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.

  10. Step 3

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

  11. Step 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.

  12. Step 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.

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eHow Article: How to Braise Carrots

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