Kathryn K. Blue, Anthony Dias Blue

Braised Carrots

Preparation info
  • Makes

    6 cups

    • Difficulty

      Easy

Appears in
Thanksgiving Dinner: Recipes, Techniques, and Tips for America's Favorite Celebration
Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

  • About

Simple and delicious, this is a perfect Thanksgiving vegetable. It can be made a day ahead and warmed up in a double boiler. Be careful not to overcook; the carrots should show a bit of resistance.

Ingredients

  • 8 large carrots
  • 4 tablespoons unsalted butter
  • 1 cup

Method

  1. Peel the carrots and cut them into 3-inch-long sections. Split the sections in half lengthwise and cut into sticks. Try to make the pieces uniform by varying the number cut from each piece depending on its size.

  2. Melt the butter in a 12-inch skillet. Add the carrots and sauté for about 4 minutes, or until tender.

  3. Add half the chicken