Cook the Book: Braised Carrots

Course Side Dishes

Ingredients in this Recipe

1 cup mâche
1 orange
1 tablespoon granulated sugar
1 tablespoon red wine vinegar
1/2 cup chicken stock
1/2 cup finely chopped yellow onion
2 tablespoons extra virgin olive oil
4 tablespoons (2 ounces) unsalted butter
8 carrots about 9 inches long and 3/4 inch in diameter (about 12 ounces), with their greens
Fine sea salt
Finely ground black pepper
Pinch of ground coriander

See Full Recipe at Serious Eats