White Wine Braised Carrots
Directions
- 1Peel the carrots and then cut them into rounds or oblique shapes, ensuring they are roughly the same size.
- 2Over medium heat in a pot, melt butter.
- 3Add the carrots and thyme to the pot.
- 4Season with salt and cover for three minutes to sweat.
- 5Remove the lid and stir in three tablespoons of sugar to coat the carrots.
- 6Once the sugar is melted, deglaze the pot with one half cup of white wine and bring to a simmer.
- 7Reduce the white wine by half.
- 8Stir in another half cup of chicken stock.
- 9Cover with a lid for three more minutes on a low simmer.
- 10Remove the lid and simmer until the carrots are cooked through and the liquid has reduced into a glaze/sauce, which takes roughly five to ten more minutes.
Ingredients
- 1 to 2 pounds carrots
- butter
- thyme
- salt
- 3 tbsp sugar
- 0.5 cup white wine
- 0.5 cup chicken stock
Equipment
potlid
Tips
- Topping with a lid traps steam and helps harder root vegetables cook quicker.
- Simmer until carrots are cooked through and liquid reduces into a glaze/sauce.
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