- 1/4 cup olive oil or rendered goose or duck fat
- 1 1/2 pounds carrots, any color, peeled and thinly sliced
- 1/4 cup water
- 6 Tablespoons raisins, plumped in water or sweet wine
- 3 Tablespoons pine nuts, toasted
- salt & pepper to taste
- Dash of vinegar or sugar to taste, optional
Braised Carrots, Jewish Style. Adapted from Cucina Ebraica by Joyce Goldstein. Serves 4.
Warm the oil (or fat) in a sauté pan over medium heat. Add the carrots and saute until well coated with fat, 5-8 minutes. Add the water and cover the pan. Reduce the heat to very low and simmer until the carrots are tender, about 20 minutes.
Add the raisins with their liquid, and the pine nuts. Season with S & P. Add a little vinegar or sugar, or both. Serve warm or at room temperature.
- 1 lb. Parisian Carrots
- juice of 1 clementine, or 2 tbsp fresh orange juice
- 2-3 fresh thyme sprigs
- olive oil
- flaky sea salt (like Maldon)
- black pepper
- runny honey
- orange zest (optional)
This recipe is from The Clever Carrot
Preheat your oven to 400 F.
Place the carrots into a baking dish in one single layer. I used an 8×8 pan, however a 9×13 would work as well. Add the orange juice and place the clementine halves into the pan for extra flavor. Add the thyme sprigs. Drizzle with olive oil and season with salt and pepper. Toss well to coat. Cover the pan with aluminum foil. Bake until the carrots are tender and the liquid has evaporated, about 10- 12 minutes.
Remove from the oven and discard the foil. Increase the heat to 450 F. Drizzle the carrots with honey and toss gently. Place back into the oven, uncovered, and roast until the carrots begin to caramelize, about 10 minutes. Keep an eye on them so that they do not burn.
To serve, drizzle lightly with olive oil and add extra salt and pepper to taste.