Braised Carrots with Saffron
Recipe: #44982
August 16, 2025
Categories: Side Dishes, Carrot, Spanish, Sunday Dinner High Fiber, Vegetarian, Spices, Oil, more
"These wonderful tasting carrots are glazed with butter, sherry vinegar, and saffron. Source: Chef Jonathan Waxman"
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (255 g)
- Calories 265.7
- Total Fat - 19.9 g
- Saturated Fat - 15.7 g
- Cholesterol - 15.3 mg
- Sodium - 208.1 mg
- Total Carbohydrate - 21.7 g
- Dietary Fiber - 6.4 g
- Sugars - 10.8 g
- Protein - 2.2 g
- Calcium - 77.1 mg
- Iron - 0.7 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Trim and peel the carrots, if you like, but leave them whole, if possible. 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, about 10 - 15 minutes. Drain and pat the carrots dry.
Step 2
Heat the olive oil in a large skillet over medium-low heat. When it's warm, add the carrots and cook gently for 3 minutes. Add the saffron and sherry vinegar and cook for 2 minutes, turning the carrots once or twice. Add the butter, cover the skillet, and let stand off the heat for 5 minutes.
Step 3
Season the carrots with salt and pepper and serve.
Tips
No special items needed.
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