We still have about 4 or 5 pounds of garden carrots in the refrigerator. Noel started a late crop the end of August and harvested what was left of them mid December. We scrubbed and bagged them in clear plastic bags and found a spot in the refrigerator (barely). We munch on a few raw ones just about every day – they’re so sweet and tasty.
The other day I was in the mood for roasted carrots but since my oven was zapped in the last ice storm (we’re waiting for a new part) I thought I’d try braising them on top of the stove. They turned out quite well with a taste very similar to roasting.
Braised Carrot Recipe
1 dozen medium size scrubbed and unpeeled carrots (mine were about 5-6 inches long)
2 T. Olive Oil
¾ cup veggie broth
1 T. fresh or 1 tsp. dried sage leaves
Preheat a 10” cast iron frying pan to medium high. Add the olive oil, then carrots and brown for 5 minutes – stirring or turning so all sides are seared. Add the broth and sage, cover and simmer for 15 minutes or until fork tender. Remove the cover, turn up the heat slightly and cook until the liquid evaporates. At this point the carrots and sage will brown and caramelize. You may need to turn the heat back down so they don’t burn. Remove from pan and serve. I could have eaten them all but I shared them with the grower!