Prep time: 30 minutes
Prep time: 30 minutes
Total time: 1 hour
Yield: 4 servings
Citrus-Bourbon Braised Carrots
- 1 pound carrots
- 1 tangelo
- 1/4 cup bourbon
- 3 sprigs thyme
- 1 clove garlic
- 1 teaspoon apple cider vinegar
- 1 cardamom pod
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon brown sugar
- Wash the carrots thoroughly and let them dry. I do this by adding them to a large pitcher with warm water and a couple tablespoons of white vinegar and then let them soak for 15 minutes. After they soak, scrub them with a vegetable brush (which will be easy at this point) and rinse them off. Then let them dry thoroughly.
- Now trim off the carrot tops. Don't discard the greens! You can use them in a vegetable stock or you can use them as a pesto. (I swear! It is really good.)
- Using a dutch oven (or any deep pan that is oven safe), melt 1 tablespoon of butter along with the olive oil over a medium-high heat. Once it has melted, add the carrots and cook them for about 10 minutes until they are just tender.
- Turn off the heat and juice the tangelo (don't waste those peels), adding the juice to the pot. You can also add some zest from the tangelo. Just a teaspoon should be enough and it will add a nice bitter to this dish.
- Crush your cardamom pod, mashing the seeds. Then add the whole pod and the seeds to your dutch oven. Honestly, I just love the smell of cardamom. Yum!
- Add the remaining ingredients, the clove of garlic, a teaspoon of apple cider vinegar, the tablespoon of brown sugar, and the 3 sprigs of fresh thyme.
- Cover the carrots and the braising mixture with a sheet of parchment paper. This is very important. When you braise, the vapors rise to the lid but tend to decrease in flavor as a result. By adding a layer of parchment between the braising mixture and the lid, they travel less and you will end up with a much more intense flavor.
- Cook the carrots in a pre-heated oven at 375 degrees F for about 30 minutes, until they are super tender. They should almost fall apart.
This recipe was originally published on CookingStoned.TV and is republished with permission here.
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