The simplicity of this braised dish, served with roast chicken or an herb- or dried-fruit-stuffed pork loin, is what I crave in the springtime when it’s still damp and chilly. Freshly dug baby carrots, with their bushy green tops, are naturally sweet. Just give them a good scrub with a vegetable brush and skip peeling them. Keep a bit of the green stem attached to give the finished dish a pretty, rustic look. It’s easy enough for a weeknight meal, yet special enough for a dinner party.
© 2012 All rights reserved. Published by Chronicle Books.