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.
More From Sunset
- Calories: 165
- Calories from fat: 41%
- Protein: 3.2g
- Fat: 7.4g
- Saturated fat: 1g
- Carbohydrate: 25g
- Fiber: 6.1g
- Sodium: 431mg
- Cholesterol: 0.0mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note