Braised Carrots and Potatoes (recipe by “Vegetable Love,” Barbara Kafka)
Simplicity is definitely underrated. I’ve made these basic braised carrots and potatoes three times over the past month. They go great with this meatloaf on epicurious.com, which as of today has 188 mostly rave reviews.
- 3/4 pound carrots, peeled, trimmed and cut into 1-inch pieces
- 1 pound potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons unsalted butter, melted
- 1/2 cup chicken stock
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
Place a rack in the bottom third of the oven. Preheat the oven to 500°F.
Toss the carrots and potatoes with the butter in a 12 x 10-inch roasting pan. Spread out in a single layer. Roast the vegetables for 30 minutes, stirring midway through cooking, until lightly browned.
Reduce the oven temperature to 350°F. Pour the stock into the roasting pan. Cover tightly with foil. Bake for 15 minutes. The liquid will be mostly absorbed by the vegetables. Season with the salt and pepper. Makes 3 1/2 cups.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: email@example.com
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