Braised Carrots

January 4, 2010 § Leave a comment

If I were to make a list of my favorite vegetables-carrots would not make the cut. Or at least they wouldn’t have last week…

I made the most delicious carrots the other night! They were braised and sprinkled with  fried sage crisps. Found on Epicurious.


  • 3 tablespoons extra-virgin olive oil
  • 20 fresh sage leaves, rinsed and thoroughly dried
  • 2 lb carrots, cut diagonally into 1 1/2-inch-long pieces
  • 1 cup chicken stock or reduced-sodium chicken broth
  • 1 cup water
  • 1/4 cup minced onion (1 small)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper


Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.

Fun fact: carrots were not originally orange- it’s natural skin color is purple (according to The Vegetable Bible.)

Side note: Have you seen the movie Shoot ‘Em Up? Not my type of flick- but the protagonist- a sharp shooter with a skewed concept of justice kills bad guys with carrots (and guns.)


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