Braised Carrots with Orange and Capers

Name: Braised Carrots with Orange and Capers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 411 grams can diced tomatoes; 2 Tbsps drained capers; 454 grams carrots, peeled, ends trimmed, and cut into 2-inch lengths; 158 milliliters thinly sliced celery; 1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme; 2 teaspoons minced garlic; 4 servings Sea salt or kosher salt; 237 milliliters low-sodium vegetable or chicken broth; 2 Tbsps olive oil; 1 medium onion, halved and thinly sliced; 1 orange (including peel), rinsed, ends trimmed, and chopped (discard seeds); 2 Tbsps chopped Italian parsley

Braised Carrots with Orange and Capers might be just the side dish you are searching for. This recipe makes 4 servings with 176 calories, 5g of protein, and 8g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up canned tomatoes, parsley, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Olive Oil

Carrot

Salt

Equipment you will use

Frying Pan

Remove from pan.

Equipment you will use

Frying Pan

Add onion, celery, and garlic to pan; stir often until vegetables are soft but not browned, about 2 minutes.

Ingredients you will need

Vegetable

Celery

Garlic

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Broth

Tomato

Carrot

Orange

Thyme

Equipment you will use

Frying Pan

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.

Ingredients you will need

Olive Oil

Capers

Equipment you will use

Frying Pan

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

Ingredients you will need

Carrot

Parsley

Capers

Equipment you will use

Bowl

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).

Ingredients you will need

Viognier

Wine

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.

Ingredients you will need

Tangerine