This is a savory side dish. Made with organic purple carrots, fresh sage leaves, shallots, and port wine. I topped the carrots with this amazing balsamic vinegar for added flavor, it was the perfect touch. The balsamic vinegar was given to me at the IFBC in Sacramento last week. The balsamic vinegar is some of the finest I have tasted. It has a subtle sweetness, making the perfect match for these savory purple carrots. The Braised Purple Carrots would be the perfect addition to any special dinner, Thanksgiving comes to mind for those people in the U.S. Braising vegetable is the technique of adding a small amount of liquid to the dish. It offers liquid to help steam the vegetables and speeds up the cooking time. Braising vegetables adds a huge amount of flavor, opposed to just steaming with water. I hope that you will enjoy this Braised Purple Carrots Recipe.
CeceliasGoodStuff.com | Good Food for Good People
- 10 Organic purple carrots
- 2 shallots, chopped finely
- 2 tablespoon olive oil
- 1/2 teaspoon sea salt +more if needed
- Fresh cracked pepper to taste
- 8-10 small fresh sage leaves +more for garnish
- Aged Balsamic Vinegar
- Sage Leaves
- Aged Balsamic Vinegar
- Sage Leaves
- Wash purple carrots.
- Slice carrots at a bias (cutting at an angle) and set aside.
- In a medium skillet over medium heat add oil.
- Add shallots
- Cook shallots over medium heat for 3 - 5 minutes.
- Continue to cook until slight golden brown on edges.
- Then add sliced carrots and sage leaves.
- Season carrots with sea salt and fresh ground pepper.
- Sauté for 15 minutes, mixing every 5 minutes.
- Add port wine.
- Cover pan and cook for 20 more minutes or until carrots are fork tender.
- Transfer to serving dish.
- Taste and season with more salt and pepper if necessary.
- Drizzle with balsamic vinegar.
- Garnish with fresh sage leaves and serve!
- The balsamic vinegar was the perfect garnish for these tasty dish. Also, if you enjoy sage you could even add a few extra sage leaves while cooking the carrots.
Follow these simple steps for making Savory Braised Purple Carrots. For braising I used port wine, but you could use any sweet wine. Braising is a technique used to aid in deglazing the pan. It brings in the flavor of the caramelized shallots, the purple carrots, and the port wine. The technique of “Briasing” gives a depth of flavor to these purple carrots. And finally I topped the carrots with some balsamic vinegar. It made these already delicious carrots taste totally amazing!
CeceliasGoodStuff.com | Good Food for Good People
These amazing Braised Purple Carrots would be a great addition to your Thanksgiving dinner menu. Sage adds that savory flavor to these purple carrots. I love savory vegetables, especially during the holidays. And I think the presentation is quite lovely.
CeceliasGoodStuff.com | Good Food for Good People
Braised vegetables are a favorite of mine. The technique of braising add a depth of flavor. And anytime you caramelize shallots it gives a recipe an extra tasty sweet bite. These Braised Purple Carrots would be excellent served with roast turkey, pork chops or chicken. The balsamic vinegar finally gives a it a pleasant lingering taste.
CeceliasGoodStuff.com | Good Food for Good People
“Flavor of the Southwest” by Cecelia Dardanes is now available . The book is filled with 320 pages of beautiful southwestern recipes. Easy to follow instructions and pictures for each and every recipe. There is a chile section that describes the different types of chile peppers and how to cook with them. The book continues to get rave reviews.
Purchase your copy now click here “FLAVOR OF THE SOUTHWEST”
Sara, from Sacramento, California, says, “Thank you Cecelia, for bringing to life the amazing recipes in “Flavor of the “Southwest”. This is my go to cookbook when planning for parties and family get togethers. Each recipe bursts with the tastes and aromas of New Mexico that I so love and miss. I always get special requests for the Cranberry Margaritas, Guacamole and Chipotle fire-roasted salsa. I love experimenting with the spice rubs and soups. One of my favorite vegetarian meals is the Chile Rellenos smothered with warm Roasted Poblano Salsa, and Tomato & Roasted Corn on the side. I look forward to continuing to learn and explore the many options in this cookbook.”
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