Braised Carrots, Red Onions & Bell Peppers with Ginger, Lime & Cilantro

Braised Carrots, Red Onions & Bell Peppers with Ginger, Lime & Cilantro
Photo by Scott Phillips

Ingredients

  • 1 Tbs. unsalted butter
  • 1/3 cup plus 2 Tbs. homemade or low-salt chicken broth
  • ½ small fresh jalapeño, cored but not seeded, cut crosswise into slices about ¼ inch thick
  • 2 Tbs. extra-virgin olive oil
  • 4 oz. yellow bell pepper (about 1 small, cored and seeded), cut lengthwise into ½-inch strips
  • 1 Tbs. fresh lime juice
  • ¼ cup loosely packed chopped fresh cilantro
  • + 6 more ingredients
    • ¾ lb. fresh young carrots, preferably with the tops on
    • 1 tsp. freshly grated lime zest
    • 4 oz. red onion (about 1 small), cut into ½-inch wide strips
    • 1 piece fresh ginger, 2x¾ inches, cut into thin matchsticks (a scant ¼ cup)
    • 1 tsp. light brown sugar
    • Kosher salt

Trim the tops and tails from the carrots and peel them; you should have about 8 oz. trimmed carrots. Cut them in half crosswise and then cut the thicker end in half lengthwise to get pieces of about the same width, no more than 3/4 inch (the length can vary). In a small bowl, combine the lime jui...

View full recipe at Fine Cooking

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