Saturday, December 24, 2011

Skillet Carrots with Sage

Another delightful dish from my dog-eared copy of The Italian Country Table by Lynne Rossetto Kasper, this works wonderfully with many entrees, is very easy to make, cheap, and quick to cook. Try it if you find yourself looking for a quick side dish at the last minute.

2 tablespoons olive oil
1 1/2 pounds carrots, peeled and cut into 1-2 inch pieces
1/2 red onion sliced into half moon pieces
several large fresh sage leaves
black pepper
1/2 cup dry white wine
1/2 cup chicken/vegetable broth

Heat oil in a large skillet over medium-high heat. Sauté the carrots, onion, and sage about 10 minutes to brown the onions and carrots seasoning with salt and fresh cracked pepper. Pour in the wine and broth, reduce heat to low, cover and allow the contents of the pan to braise for about 10-15 minutes or until the carrots are tender.

Remove the cover and allow the liquid to reduce to a syrup. Be cautious to not completely dry out the pan as the liquid will reduce quite quickly - keep an eye on it! Taste for seasoning, remove from heat and serve.

I told you it was easy!

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