Wednesday, December 17, 2008

braised carrots

One of our favorite family recipes is braised carrots.  It makes an appearance at all holidays and is a comfort food that we all love, they're delicious anytime.

Everyone knows that carrots are very high in beta-carotene (that's what gives them their lovely orange color).  This is converted to vitamin A in the liver.  The antioxidants in carrots are believed to be very beneficial for cardiovascular health, night vision,  and are thought to help protect the body against certain cancers.   Carrots are also very high in vitamins K and C as well as providing lots of fiber, definitely a good food.

We've been making this recipe for so many years that I'm not sure where the original recipe came from; it's been modified over time and this is our version:  

Braised Carrots

6 large carrots, scrubbed, peeled and cut into 2" chunks
1 large onion, diced
2 T. butter
1/2-3/4 C. water
1 T. vegetarian soup base
1 T. sucanat
generous pinch salt
1 T. freshly minced parsley

sautee the onions in the butter until soft
add the carrots and toss for 1-2 minutes until thoroughly coated
add 1/2 C. water and the soup base
turn heat down to simmer, cover and let sit 10-12 minutes
check to see if more water is needed
let simmer another 5-7 minutes until carrots are done
add sucanat and salt and stir well
sprinkle with parsley and serve

photo courtesy of

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