Braised Carrots with Orange and Capers
This tangy dish makes a great side for roast meats. You can also brown some chopped bacon or pancetta in the pan before you add the carrots in step 1 (no need for the olive oil in that case) to turn it into a lively main-dish stew. The Viognier will still be a great match. Prep and Cook Time: 1 1/2 hours.
- Servings: 4
Source: Sunset Magazine
Ingredients
- tablespoons olive oil
- pound carrots, peeled, ends trimmed, and cut into 2-inch lengths
- Sea salt or kosher salt
- medium onion, halved and thinly sliced
- thinly sliced celery
- teaspoons minced garlic
- can diced tomatoes
- low-sodium vegetable or chicken broth
- orange , rinsed, ends trimmed, and chopped
- teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
- tablespoons drained capers
- tablespoons chopped Italian parsley