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Braised Carrots with Saffron

Created by ForeverMama on August 16, 2025

2 pounds carrots, small to medium-sized, preferably a mixture of orange and yellow
Sea salt
1/4 cup olive oil, good quality
A good pinch of saffron threads

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.