Sometimes recipes come from surprising places, like those beautiful, huge winter carrots we’ve got in the cellar right now. They’re not great for munching on raw when they’re that thick, but when they cook down, they develop a wonderful sweetness. Throw in a few more classic vegetables, and you have one knock-out side dish. You could even make it your main – serve with a little of your favourite crusty bread with olive oil and balsamic (sorry, celiacs) or some quickly pan fried tofu, a serving of white kidney beans or on top of some brown rice.
1 teaspoon extra virgin olive oil
1 teaspoon margarine
1 onion, peeled and quartered
2 large carrots, peeled and each cut into three large pieces
2 potatoes, quartered
2 stalks celery, each cut into three pieces
12 cloves garlic, peeled
Salt and freshly cracked black pepper
1 tablespoon orange juice
1 tablespoon tamari (substitute soy sauce if it doesn’t need to be gluten-free)
1 tablespoon dry white wine
1 1/2 teaspoons brown sugar (or other sweetener)
Pinch of dried thyme, sage and rosemary
Preheat oven to 350 F. Heat the margarine and oil over medium heat in an oven proof skillet (one with a lid is great). Add the onions, cut side down and season with a little bit of salt and pepper. Add the carrots, cut side down and season again with salt and pepper. Add the remaining vegetables and allow to cook for several minutes, so they just start to brown. Combine all braising liquid ingredients in a small bowl. Add half the liquid to the pan, cover the pan and roast in the oven for 30 minutes. Remove the cover, add the other half of the braising liquid and put back in the oven for an additional 10 to 15 minutes. Remove and serve hot, with gravy or whatever else you like.