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Cider-braised Carrots
15 minutes prep
35 minutes active cooking
50 minutes total
Makes 4 - 6 servings
Those trees that Johnny Appleseed planted across early America...
grew fruit for making hard cider, a drink safer than water in those days. Old recipes using cider for cooking go back to the 1800s, when it was used for the same reason. While our water may be cleaner these days, using hard cider adds a subtle, fruity flavor to these simple braised carrots.
Ingredients
For the shopping list
medium carrots
From our shop
$16 - Chico - California
$13 - Jura - France
$5 - Skamania - Washington
$19 - Arkville - New York
Equipment
From the kitchen
Skillet
Measuring Cups
Measuring Spoons
"While I almost always cook with extra virgin olive oil, sometimes I want another dimension of flavor so I add a little butter."
~ Jim Dixon, founder Wellspent and Real Good Food
Step 1
Cook the carrots in the olive oil and butter in a skillet over medium heat for about 10 minutes.
Step 2
Add the salt, cider, and maple syrup and stir to combine. Cover and simmer for 20-25 minutes until the carrots are tender.
Step 3
Remove the carrots and cook until the liquid has reduced to a sticky glaze. Pour over the cooked carrots.
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