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