Carrots Braised with Cider and Thyme

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

The trick with braising carrots is to use just enough liquid to cook them through, but not so much that they’re swimming in it. By the time the carrots have cooked the liquid should have evaporated, leaving the carrots glistening in a buttery glaze. We use a great cider called Ashridge, made just up the hill from the farm in Devon. If you don’t have any cider, you could replace it with a mixture of wine and vegetable stock.