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Wine-Braised Rainbow Carrots with Sage

Course Dinner, Side Dish
Keyword carrots, wine-braised carrots
Servings 3 people
Author Lokness

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 13 large fresh sage leaves
  • 1 pound small rainbow carrots (each one is about ½-inch thick) or baby carrots
  • ½ medium onion (minced)
  • ½ cup dry white wine
  • water
  • salt
  • ground black pepper

Instructions

  • Prepare a plate lined with a couple of layers of paper towels.
  • In a large saute pan over medium-high heat, warm the oil. Add 10 sage leaves. Season with salt and pepper. Lightly fry them until crisp on both sides, about 1 minute total. Transfer the sages to the prepared plate. Set aside.
  • Add the carrots and onion to the pan. Tear the remaining 3 sage leaves into small pieces and add to the carrots. Stir and cook for 3 minutes. Line the carrots in 1 layer. Stir in the wine and add enough water to just cover the carrots. Bring to a boil and cover with a lid. Cook for about 10 minutes or until almost tender. Remove the lid and boil off 95% of the liquid. Leave enough liquid for a light glaze. Season with salt and pepper to your own taste. Transfer to serving plate. Top with the fried sage leaves. Serve hot or warm.

Notes

  1. Full size carrots make a great presentation, but it is much easier to serve with baby carrots.
  2. For storage, these carrots can last for 4 days in the fridge.
(Adapted from The Splendid Table)