Braised Carrots Recipe
- 1 tablespoon extra-virgin olive oil
- 1 pound carrots, peeled, trimmed and cut lengthwise into 5×1/2×1/2-inch sticks
- 6 cloves garlic, smashed and peeled
- 2 medium tomatoes, cored and coarsely chopped
- 1/4 cup chopped fresh mint
- 3 slices lemon, seeds removed, plus juice from rest of lemon
- 1 tablespoon sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon anise seeds
- 1/4 teaspoon ground cumin
- Freshly ground pepper to taste
- Put oil and carrots in a heavy 10-inch skillet. Cook over high heat, stirring and shaking the pan often and scraping the browned bits from time to time with a wooden spoon, until the carrots have browned nicely, about 10 minutes.
- Add garlic, tomatoes, mint, lemon slices, sugar, salt, anise and cumin; mix well. Cook until bubbling vigorously, then reduce heat to low. Cover and cook for 20 minutes. Stir, turning the carrots. Cover and cook until the carrots are very soft, 20 minutes more. Add lemon juice and season with pepper. Serve hot or at room temperature.
