Braised Carrots with Tarragon and Lime

Serves 4; Time: 25 minutes


  • 1 tsp olive oil
  • 1 large (8-oz) white onion
  • 1/2 tsp kosher salt, plus more to taste
  • 2 pounds carrots, peeled and cut into rods about 2 to 3 inches long and 1/2 inch thick
  • 1/2 to 1 cup full-flavored white wine, such as Sauvignon Blanc, Viognier, or unoaked Chardonnay
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • Leaves from 3 sprigs fresh tarragon (about 2 Tbsp)
  • Grated zest and juice of 1/2 lime


  1. Heat the olive oil in a large skillet over high heat until it begins to smoke.  Add the onion slices, and spread them around in an even layer.  Season with 1/4 tsp of the salt.  Cook, stirring at 2 minute intervals, until browned (about 8 minutes).  Transfer the onions to a medium bowl.
  2. Add the carrots and wine to the same skillet, and sprinkle with the remaining 1/4 tsp of salt and the black pepper.  Cover and cook until the carrots are tender, about 6 minutes (note: the 1/2 cup wine burns off very quickly – I would double this for next time).  Uncover the skillet, add the tarragon, and continue to cook until the liquid is almost all evaporated (about 2 minutes).  Add the lime juice and reserved onions, and toss together.  Season to taste with salt and black pepper, and serve warm with a small amount of lime zest scattered over each serving.

Source: The Lee Bros. Simple Fresh Southern Cookbook (Matt Lee and Ted Lee)


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