Dec 17 2008
Recipe: Carrots, Thyme and Orange
Something about cold, dark, and in Scotland perpetually wet winter nights just make me crave hot stews and soups. This dish ticks all the boxes, and with its salty capers and acidic orange brings a taste of the Mediterranean into a drab and dull winter. This dish can be served as a side or on its own as a light stew.
Carrots with Thyme and Orange
1-2 stalks celery, sliced thinly
2 cloves garlic 2 bay leaves 1 tsp dried thyme, or 1.5 tsp fresh 2 tsp capers (or less … but I love capers) 1/2 orange, chopped (with peel) 1/2 tin of tomatoes
1 cup veggie broth (or could use chicken) salt and pepper to taste
Heat 2 tablespoons of olive oil in a wide pan on medium high heat. Wash/peel the carrots and chop into half-inch pieces. When the pan is hot, add the carrots to the pan along with a pinch of salt and pepper and cook until the carrots start to develop colour. Remove the carrots from the pan and set aside. Return pan to heat, add more oil if necessary, and then add the sliced onions and celery to the pan. Once the onions begin to soften, but before browning, chop and add the garlic, thyme, bay leaves, capers, tomatoes, orange and veggie broth to the pan. Bring up to heat and then add the carrots back to the pan. Lower the heat and cover the pan, simmering until carrots are soft, about 30-40 minutes. Add chopped parsley before serving.
