My favorite way to cook carrots is braising! The reason is twofold: first, I do think it gives the best texture and most even cooking since it simmers in liquid. And second is because the liquid you simmer the carrots with reduces and makes a delicious glaze that coats the carrots. This glaze in particular is delicious because it uses white wine, herbs, and a touch of sugar to make a balanced dish that will have you loving carrots.
Key Ingredients & Substitutions:
- Butter – Adds richness and coats the carrots as they glaze. Can use olive oil in place.
- Carrots – You can also use parsnips here.
- Sugar – Helps form the glaze. Honey or maple syrup work too.
- Thyme – Adds earthy, herbal depth. Rosemary or tarragon are good swaps.
- White wine – Adds acidity and complexity to the glaze. Sub with more stock and a splash of fresh lemon juice.
- Chicken stock – Builds the braising liquid. Vegetable stock works for a vegetarian version.
White Wine Braised Carrots
Prep Time: 15 minutes
Cook Time: 2 Hours
Total Time: 2 Hours 15 minutes
Serves: 4-6
Ingredients:
- 3 Tbsp butter, cubed
- 2 lbs carrots, peeled and cut into rounds
- salt to taste
- 3 Tbsp sugar
- 5 sprigs thyme
- 1/2 cup white wine
- 1/2 cup chicken stock
Preparation:
STEP 1.
In a large pan over medium heat, melt the butter and add the carrots, thyme and salt. Cover the pan with a lid or foil, and steam the carrots for 3 – 5 minutes.
STEP 2.
Remove the lid and sprinkle in the sugar. Stir until it is melted. Then stir in the white wine and thyme. Bring the liquid up to a simmer for 1 minute.
STEP 3.
Add the stock and bring the mixture up to a low simmer. Season with salt and top with a lid. Simmer for 3 minutes with a lid.
STEP 4.
Uncover and let the carrots simmer, reducing the liquid until it is completely dry and syrupy consistency, around 10 -15 minutes.
STEP 5.
Remove any of the thyme sprigs and enjoy!
Leave A Comment