White Wine Braised Carrots

Ingredients

• 3 tbsp Butter (Cubed; olive oil may be used instead.)
• 2 lb Carrots (Peeled and cut into rounds; parsnips may be used instead.)
• Salt (To taste; used when seasoning the carrots and braising liquid.)
• 3 tbsp Sugar (Honey or maple syrup may be used instead.)
• 5 sprigs Fresh thyme (Rosemary or tarragon may be used instead.)
• 0.5 cup White wine (May be replaced with additional stock and a splash of fresh lemon juice.)
• 0.5 cup Chicken stock (Vegetable stock may be used for a vegetarian version.)

Steps

1. 1

   In a large pan over medium heat, melt the cubed butter. Add the prepared carrots, thyme sprigs, and salt.

2. 2

   Cover the pan with a lid or foil and steam the carrots for 3–5 minutes.

3. 3

   Remove the lid and sprinkle in the sugar. Stir until the sugar has melted.

4. 4

   Stir in the white wine and bring the liquid to a simmer for 1 minute.

5. 5

   Add the chicken stock and bring the mixture to a low simmer. Season with additional salt to taste, then cover the pan with a lid.

6. 6

   Simmer the covered carrots for 3 minutes.

7. 7

   Uncover the pan and continue simmering until the liquid has reduced completely and forms a dry, syrupy glaze, about 10–15 minutes.

8. 8

   Remove any thyme sprigs and serve the glazed carrots.

Notes

The source describes the finished glaze as syrupy and coating the carrots. Butter can be replaced with olive oil; parsnips can replace carrots; honey or maple syrup can replace sugar; rosemary or tarragon can replace thyme; and vegetable stock can replace chicken stock for a vegetarian version.

Nutrition per serving

• side dish
• vegetarian option
• gluten-free
• braised
• stovetop
• French-inspired
• 蔬菜