Old-fashioned Braised Carrots

Braised Carrots in Serving DishSome old rules of thumb and beliefs about nutrition are true. For example, my mother always told me to eat carrots so that I could see better at night. She was right. It’s true that carrots contain lots of Vitamin A which may make it easier to see in the dark.

Carrots are also a good source of Vitamin C and Vitamin K; and, they are high in fiber, and low in calories.

The bottom line is that carrots are a very nutritious vegetable. But, except for nibbling on the occasional raw carrot, I seldom eat them. So when I came across a hundred-year-old recipe for Braised Carrots, I decided that it was time to try a carrot recipe.

The Braised Carrots, when made using beef broth, taste and have a texture similar to carrots in a beef stew. It makes a nice vegetable side dish. The carrots are cut lengthwise into long strips which makes for a nice, somewhat unique, presentation.

Here’s the original recipe:

Recipe for Braised Carrots
Good Housekeeping’s Book of Recipes and Household Discoveries (1920)

Here’s the recipe updated for modern cooks:

Braised Carrots

  • Servings: 3 - 4
  • Difficulty: moderate
  • Print

water

6 carrots

2 tablespoons butter

1 cup stock or water (I used beef broth.)

Fill a Dutch oven half full with water. Put on stove and bring to a boil using high heat.

In the meantime, wash and peel (or scrape) the carrots; then quarter lengthwise. Put carrots in the boiling water and cover. Remove from heat. Let sit until the water has cooled (about 45 minutes). Drain.

Preheat oven to 375° F. In the meantime, on the top of the stove, melt butter in an oven-proof skillet using medium heat. Gently put carrots in the skillet and cook for about 10 minutes. May be gently turned once or twice. (The carrots were difficult to turn without breaking, and they didn’t really seem to need to be turned, so I did not turn most of them. They did not brown, but became more tender). Add stock or water, and put in oven for a half hour. Remove from oven, and put in serving dish. Spoon some of the liquid over the carrots.

http://www.ahundredyearsago.com

44 thoughts on “Old-fashioned Braised Carrots

    1. It’s a nice dish. One thing that I found intriguing about the recipe directions was the first step, which called for putting the carrots into boiling water, and then turning off the heat and letting it cool. I may try this cooking method with other vegetables.

  1. I adore cooked carrots! In fact I prefer them cooked over raw any day. This is one I’m going to try. My grandmother would make something like this and serve them with chicken gravy over the top. I think omitting the gravy would make them a bit healthier!

    1. This does sound very similar to what your grandmother made – though the liquid these carrots are cooked in probably has less fat, and no flour is used to thicken.

  2. The presentation in the choice of serving bowl is perfect, too! While I often braise carrots for a side dish, I have not used beef broth, so that is a new take for me.

  3. My mom always said … did you ever see a rabbit wearing glasses.. when I didn’t want to eat my carrots as a child. I enjoy carrots now …raw or cooked.

  4. A while back I bought some fresh carrots from a farmers market and was amazed at the totally different flavor they had over the plastic bag carrots from the grocery store. The next time I find some available (usually in the fall here) I will definitely try this recipe. Thanks!

    1. Really fresh carrots are so much better than ones that have been in storage for months – though given the time of year, I’ve been making due with carrots from the grocery store.

  5. I have been cutting them on the diagonal and roasting them with a little olive oil. Excellent. I had lots of braised carrots growing up. Must have been an English thing.

  6. I love raw and cooked carrots in every fashion. When I was in my mid to late 20’s, I started having difficulty with night driving due to the glare. Daddy told me to increase my Vitamin A and it improved within the month.

      1. I had a similar experience with chronic ear aches as a child. My daddy was always a bit before the times when it came to holistic nutrition, etc. He subscribed to Prevention Magazine before it was a magazine devoted to the latest trends in weight loss and food fads! It was a grass roots newspaper with no advertisements and real sound advice. Anyhoo…I recall as a child having such severe ear aches that daddy would walk me back and for trying to comfort me as I screamed in pain. He researched the Prevention index and found a study that showed the beneficial qualities of zinc. Sure enough, he ordered the tiniest tablets and I took one daily (along with the other powerhouses that we now know of today). Welp, I never had another ear ache, never had to have tubes or whatever. Nothing. He taught me the necessity of daily nutrition/supplements, prayer and bourbon!

    1. I agree – it is more steps than I typically use, too. But I actually had fun making these carrots. I was particularly intrigued by that part of the recipe that called for putting the carrots into boiling water, and then removing from the heat and letting it cool. I may try this technique with other vegetables such as green beans.

  7. Hi Sheryl, I have always enjoyed carrots, although, like you say carrots are more often eaten raw now. A great recipe. I sometimes just roast them in the oven as my only step in the process. Your recipe likely gets better results.

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