Claudia Pearson illustration

March's First Recipe

Here's our next wonderful side dish from Sung that's
guaranteed to warm the soul.
And I'd also like to direct you to Jaime's blog.
Jaime has decided to make our entire 24 recipes over the course
of this year and it's great to read her reactions to the cooked versions.

Pan Braised Orange Carrots

Carrots with their bright orange color brings a little sunshine into our
lives while we wait to burst through to longer days and foliage on trees.
These pan-braised carrots are glazed simply with the juice of an orange
and have a savory edge with the addition of rosemary.
The sweetness of the carrots will be enhanced the longer and slower
they cook, so keep them in the pan as long as there is
some liquid to keep them from burning.

* 2 bunches slender carrots with the tops on
* 2 tbsp. butter
* 2 tbsp. olive oil
* juice of 1 orange
* fresh rosemary, minced
* salt and pepper to taste

1. Snip off the green tops of the carrots, leaving about 1 inch of green.
2. Heat the oil and butter in a large skillet over medium-high.
3. Once the butter is melted, add the whole carrots in a single layer and let brown, turning once or twice, for about 8 minutes.
4. Add the rosemary, salt, pepper and orange juice plus about 1⁄2 cup of water.
5. Reduce the heat to medium-low, cover and cook until the carrots are tender, about 10 minutes, adding more water if necessary.
6. Uncover and raise the heat to let any remaining liquid bubble away.