Braised Carrots

Braised Carrots

Time: 90 minutes

Serves 4

This is one of those recipes that I just made up as I went along. I started with an empty stomach and a couple of really nice looking carrots. After emptying my pantry and formulating some ideas, I got inspired and made this version of “candied carrots.” The thing is, this recipe is so much more than candied. The carrots become so delectable and complex that I think they can even be elevated to main dish status. Nevertheless, if you want to impress people with a really interesting side dish, this is the one.

Note: This dish requires more ingredients than what you would normally see on Stovetop Junkie, I apologize, but it is really worth it.

Braised Carrots

1 large carrots sliced into 1/8 inch bits

4 shallots sliced thinly

hand full of toasted pecans crushed into a powder

4 dates mashed

1 tangerine seperated into sections

juice from one lemon

half cup white wine

2 tablespoons butter

2 tablespoons extra virgin olive oil

salt and pepper to taste

dash cinnamon, allspice, and cloves.

Before anything else, I would steam the carrots for about 5 minutes (this cuts down on cooking time).

Ok, start by sauteing the shallots in a bit of butter. Once they have started to soften, add the carrots and toss them with the shallots. Cook until the carrots soften, add olive oil periodically as the pan dries out.

Next, add the crushed nuts, tangerine, spices and dates. Mix together well, and cook for about 10 minutes. Add the wine, mix and cover with a sheet of tin foil (This is to both block the spray and keep some of the moisture in, the normal cover to your pan may be too tight for this recipe).

Cook until the carrots are soft and darkened, and all of the other ingredients have formed a nice pasty texture (about 30 minutes). If the sauce seems to be getting too dark or thick before the carrots are really soft, add more wine, or even some water.

When finished, give them a light drizzle of lemon juice. Enjoy.