1 lb. carrots, peeled, end trimmed, and cut into 2-inch lengths

Sea salt or kosher salt

1 medium onion, halved and thinly sliced

2/3 C. thinly sliced celery

1 1/2 tsp. minced garlic

1 can (14 1/2 oz.) diced tomatoes

1 C. low-sodium vegetable or chicken broth

1/2 orange (including peel), rinsed, ends trimmed, and chopped (discard seeds)

1 tsp. minced fresh thyme leaves or 1/2 tsp.  dried thyme

2 T. drained capers

2 T. chopped Italian parsley

 

Pour 1 T. olive oil into a large frying pan over medium-high heat. When hot, add carrots, sprinkle lightly with salt, and turn to brown on all sides, about 4 minutes total. Remove from pan. Add onion, celery, and garlic to pan; stir often until vegetables are soft but not browned, about 2 minutes. Add tomatoes, chicken broth, orange, thyme, and the carrots to pan. Bring to a simmer, cover, and cook, stirring occasionally, until carrots are very tender when pierced, about 1 hour. Meanwhile, pour remaining T. olive oil into a small frying pan over medium-high heat. When hot, add capers and cook until they begin to peel back, about 1 1/2 minutes.  Spoon braised carrots into a serving bowl or onto plates and top with capers and parsley.

 

Yield:

Calories:

Fat:

Fiber: