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
- 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.
- 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)