This recipe makes the most of big, thick carrots by braising them gently until they’re tender and super sweet. Serve over polenta or quinoa for a terrific main course.
Special Diets:
Ingredients
Method
Place carrots in a deep skillet large enough to hold them in a single layer.
Top with onions (no need to thaw them).
In a medium bowl, whisk together broth, tomato paste, shallot, salt and pepper.
Pour over carrots and onions. Bring to a boil over medium-high heat, lower heat, cover and simmer until carrots and onions are just tender, about 25 minutes.
Meanwhile, to make gremolata, place parsley, lemon zest and garlic on a cutting board.
Chop them together until they are very fine and well mixed.
Transfer carrots and onions to a serving platter with their cooking liquid.
Sprinkle with gremolata and serve.
Nutritional Info
Serving Size
Calories
110
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.