Braised Carrots - edible Southeastern Massachusetts
Photo by ©Ben Fink This recipe is adapted from Mallman On Fire (Artisan, 2014), one of my favorite cookbooks from last year. Save the greens for Carrot Top Pest
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblesema.com.
Ingredients
- 2 pounds young carrots, trimmed, leaving a bit of the green, washed
- 3 cups vegetable or meat stock (homemade is always best)
- 1 cup dry white wine
- 2 garlic cloves, smashed and peeled
- 4 sprigs fresh thyme
- 1 bay leaf
- 6 black peppercorns
- salt and freshly ground black pepper to taste
- extra virgin olive oil for garnish
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