the most heavenly carrot recipe
A few months ago, I had a delicious meal at Chez Nous in Charleston. I still dream about it all the time: local fish with the most tender carrots. I have been on a mission to recreate the dish since, but with my own spin! Carrots that are gently cooked with a hint of brown sugar lead to a buttery and slightly sweet result. A drizzle of Olinda olive oil's Olio Nuovo takes this dish from great to stellar. Check out this carrot recipe; she's a keeper.
1 pound carrots, trimmed and peeled (young ones are best but if you have to use large carrots, 6 inches by 1/2 inch thick is good)
2 tablespoons sherry or red wine vinegar
2 tablespoons brown sugar
2 tablespoons extra-virgin olive oil, preferably Olio Nuovo
Black pepper, to taste
Flaky sea salt, to taste
Put carrots in a sauté pan, season generously with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.
Turn heat down to medium and cook, rotating the carrots occasionally, until carrots are just cooked through, tender enough that a fork will pierce them, about 15 minutes. Feel fee to add more water id it evaporates too quickly.
Once carrots are cooked, discard any liquid in the pan. Add remaining tablespoon vinegar to pan, along with the brown sugar and olive oil and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Sometimes, I use flaky sea salt! Serve immediately, or at room temperature, or even cold from the refrigerator.