This is one of my favorite carrot recipes because it is so simple to prepare and the braising liquid brings out the sweetness of the carrots. I serve this with poultry or pork, and it’s terrific at Thanksgiving dinner in place of the ubiquitous yarn casserole!
SERVES 4 TO 6
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 1 ½ teaspoons dried thyme
- 2 tablespoons honey
- ½ cup orange juice
- ½ cup chicken stock or store-bought chicken broth
- 1 ½ pounds carrots, peeled and cut into 2-inch lengths
INSTRUCTIONS:
- Melt the butter in the pressure cooker over medium-high heat. Add the shallot and thyme and sauté for 2 minutes, or until the shallot begins to soften.
- Add the honey, orange juice, and stock, stirring to combine. Add the carrots and toss them in the honey mixture.
- Lock the lid in place and cook at high pressure for 5 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Using a slotted spoon, transfer the carrots to a serving dish and serve immediately.
