(The nineteen amazing Honorable Mentions in our Braising Contest will each receive an Apartment Therapy T-Shirt. We are methodically and swiftly presenting them all to you with the winning photos and recipes. Another cold week here in NYC: braise on!)
Kristina’s Braised Carrots
Kristina’s Braised Carrots 1 1/2 pounds carrots (exact weight of the 3 bunches I had in the fridge) 1 3/4 cup ginger ale (this was one bottle) 1/2 cup maple syrup 1/4 cup seed style mustard 2 tablespoons olive oil 1/2 teaspoons sea salt Few sprigs of fresh thyme Lots of black pepper Preheat oven to 375ºF. Scrub and trim carrots, but do not peel. In a big pot, heat the olive oil. Add carrots, thyme, salt, and fresh cracked pepper to taste. Cook on medium heat, stirring frequently, for 10 minutes. Add the ginger ale, maple syrup, and mustard; bring to a boil and remove from the heat. Cover the pot with a tight-fitting lid. Braise the carrots in the oven for 30 minutes. When carrots are tender (but please, not mushy!) remove from the oven and transfer the carrots to a serving dish. Discard the sprigs of thyme. Place the big pot back on the stove and reduce the braising liquid over high heat until it has thickened to a syrupy consistency. Pour the reduced sauce over the carrots. Serve warm with a salad and fresh bread for mopping up the sauce.