|
Simple Roasted CarrotsWith a broiler pan and a hot oven, you can produce
perfectly cooked, caramelized |
|
2 pounds baby carrots (two 16-ounce bags) 2 tablespoons olive oil 1/2 teaspoon salt |
Inspect your bag of baby carrots carefully for pockets of water. Carrots taken from the top of the supermarket's carrot pile are often waterlogged. This not only makes carrots mealy, it also dashes any hopes of caramelization in the oven. |
Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast 12 minutes. Shake pan to toss carrots; continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender. Serves 8 as a side dish |
Braised Cabbage |
|
Serve
with
Nanny Flay's Sauerbraten with
Braised Cabbage and Noodles. |
|
Braised Cabbage: 3 tablespoons unsalted butter 1 large yellow onion, peeled, halved and thinly sliced 3 pounds red cabbage, cored and shredded 1/2 cup reserved cooking liquid from sauerbraten 1/2 cup white wine Salt and freshly ground pepper |
Heat butter in a large sauti pan over medium heat. Add onion and cook until soft. Add the cabbage, cooking liquid and wine and season with salt and pepper, to taste. Cover and cook until the cabbage is wilted, about 15 to 20 minutes. |