The other day, I decided to shred up a carrot for my fried rice. Ever since then, I have been craving carrots like crazy. I recently came across this recipe for braised carrots with orange and capers. The flavor sounds fantastic and the color will really brighten the gloomy winter weather. To get the recipe,
Braised Carrots with Orange and Capers
From Sunset, March 2006
2 tablespoons olive oil
1 pound carrots, peeled, ends trimmed, and cut into 2-inch lengths
Sea salt or kosher salt
1 medium onion, halved and thinly sliced
2/3 cup thinly sliced celery
1 1/2 teaspoons minced garlic
1 can (14 1/2 oz.) diced tomatoes
1 cup low-sodium vegetable or chicken broth
1/2 orange (including peel), rinsed, ends trimmed, and chopped (discard seeds)
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons drained capers
2 tablespoons chopped Italian parsley
- Pour 1 tablespoon olive oil into a large frying pan over medium-high heat. When hot, add carrots, sprinkle lightly with salt, and turn to brown on all sides, about 4 minutes total. Remove from pan.
- Add onion, celery, and garlic to pan; stir often until vegetables are soft but not browned, about 2 minutes. Add tomatoes, chicken broth, orange, thyme, and the carrots to pan. Bring to a simmer, cover, and cook, stirring occasionally, until carrots are very tender when pierced, about 1 hour.
- Meanwhile, pour remaining tablespoon olive oil into a small frying pan over medium-high heat. When hot, add capers and cook until they begin to peel back, about 1 1/2 minutes.
- Spoon braised carrots into a serving bowl or onto plates and top with capers and parsley.
Makes 4 side-dish servings
CALORIES 165(41% from fat); FAT 7.4g (sat 1g); PROTEIN 3.2g; CHOLESTEROL 0.0mg; SODIUM 431mg; FIBER 6.1g; CARBOHYDRATE 25g