Braised Carrots with Orange and Capers

Braised Carrots with Orange and Capers Recipe
Dan Goldberg
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.

Yield:

Makes 4 side-dish servings

Recipe from

Sunset

Nutritional Information

Calories 165
Caloriesfromfat 41 %
Protein 3.2 g
Fat 7.4 g
Satfat 1 g
Carbohydrate 25 g
Fiber 6.1 g
Sodium 431 mg
Cholesterol 0.0 mg

Ingredients

2 tablespoons olive oil
1 pound carrots, peeled, ends trimmed, and cut into 2-inch lengths
Sea salt or kosher salt
1 medium onion, halved and thinly sliced
2/3 cup thinly sliced celery
1 1/2 teaspoons minced garlic
1 can (14 1/2 oz.) diced tomatoes
1 cup low-sodium vegetable or chicken broth
1/2 orange (including peel), rinsed, ends trimmed, and chopped (discard seeds)
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons drained capers
2 tablespoons chopped Italian parsley

Preparation

1. Pour 1 tablespoon olive oil into a large frying pan over medium-high heat. When hot, add carrots, sprinkle lightly with salt, and turn to brown on all sides, about 4 minutes total. Remove from pan.

2. Add onion, celery, and garlic to pan; stir often until vegetables are soft but not browned, about 2 minutes. Add tomatoes, chicken broth, orange, thyme, and the carrots to pan. Bring to a simmer, cover, and cook, stirring occasionally, until carrots are very tender when pierced, about 1 hour.

3. Meanwhile, pour remaining tablespoon olive oil into a small frying pan over medium-high heat. When hot, add capers and cook until they begin to peel back, about 1 1/2 minutes.

4. Spoon braised carrots into a serving bowl or onto plates and top with capers and parsley.

Wine pairing: Aromatic but crisp Viognier, with honeyed citrus and a few minerals. Best in our pairing: Miner Family Simpson Vineyard 2004 (California; $20), Eberle Mill Road 2004 (Paso Robles, CA; $18), and R.H. Phillips EXP 2003 (Dunnigan Hills, CA; $14).

Flavor bridges: The classic honey-tangerine notes in a totally dry Viognier seem sweet and throw a line to the sweetness in carrots. The orange in this dish clinches the deal. Aromatic, floral qualities in the wine give it weight; long braising does the same for the carrots. Minerals under the wine's fruitiness link to the briny capers.

Note: Nutritional analysis is per serving.

Note:

March 2006
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