White Wine Braised Carrots

Ingredients

• 3 tbsp butter (cubed)
• 2 lb carrots (peeled and cut into rounds)
• salt (to taste; season again as directed)
• 3 tbsp sugar
• 5 sprigs thyme (Use the sprigs in the braise; remove them before serving.)
• 0.5 cup white wine
• 0.5 cup chicken stock

Steps

1. 1

   Melt the butter in a large pan over medium heat.

2. 2

   Add the carrots, thyme sprigs, and salt. Cover the pan with a lid or foil and steam 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. Bring the liquid to a simmer and simmer for 1 minute.

5. 5

   Add the chicken stock and bring the mixture to a low simmer.

6. 6

   Season with additional salt to taste and cover the pan. Simmer for 3 minutes.

7. 7

   Uncover the pan and continue simmering until the liquid has reduced completely and become syrupy, about 10–15 minutes.

8. 8

   Remove the thyme sprigs and serve the glazed carrots.

Notes

The author suggests olive oil instead of butter; parsnips instead of carrots; honey or maple syrup instead of sugar; rosemary or tarragon instead of thyme; and extra stock with a splash of fresh lemon juice instead of white wine. Vegetable stock can replace chicken stock for a vegetarian version. The written method adds thyme with the carrots and also says to stir in thyme with the wine; the listed five sprigs are used for the braise.

Nutrition per serving

• side dish
• vegetarian option
• gluten-free
• braised
• stovetop