Braising leads to tender, flavorful carrots

10/10/2007 | NYTimes.com

Braised carrots are among the most enjoyable vegetables from fall to spring, Mark Bittman writes. He notes the braise-and-glaze technique also can be used with beets, turnips and radishes. Simmer the carrots in a little fat and a little liquid until they are almost done, then remove the cover, allowing the fat and liquid to combine to form a sauce.

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