Braised Saffron CarrotsBraised Saffron Carrots

Braised Saffron Carrots takes around 35 minutes from beginning to end. This recipe serves 4 and costs 68 cents per serving. Watching your figure? This gluten free, lacto ovo vegetarian, primal, and fodmap friendly recipe has 237 calories, 2g of protein, and 17g of fat per serving. Plenty of people really liked this side dish. A mixture of carrots, olive oil, a saffron threads, and a handful of other ingredients are all it takes to make this recipe so tasty. 111 person have tried and liked this recipe. It is brought to you by Leites Culinaria. With a spoonacular score of 80%, this dish is tremendous. Similar recipes include Saffron Carrots, Honeyed Carrots with Currants and Saffron, and Potatoes Braised in Saffron Stock.

Ingredients

Cooking Instructions

1. 01

   Trim and peel the carrots if you like. Leave the carrots whole or, if they’re quite thick, halve them lengthwise.

2. 02

   Place them in a medium saucepan with 1 1/2 cups water and a little sea salt and bring to a boil. Cover and boil gently over medium heat until the carrots are al dente rather than completely tender through and through, 8 to 12 minutes.

3. 03

   Drain the carrots and pat them dry. (You can set them aside at room temperature for a while if need be.)

4. 04

   Just before serving, warm the olive oil in a large skillet over medium-low heat.

5. 05

   Add the carrots and cook gently, turning occasionally, for 3 minutes.

6. 06

   Add the saffron and sherry vinegar and cook for 2 minutes, turning the carrots once or twice.

7. 07

   Add the butter, cover the skillet, and let stand off the heat for 5 minutes.

8. 08

   Season the braised saffron carrots with salt and pepper and serve immediately or at room temperature.