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Rachael's Braised Carrots

Rachael's Braised Carrots


  • Carrots, bias-cut, plus chopped tops, to serve

  • Chicken stock

  • Salt

  • Butter

  • Shallots, finely chopped

  • ¼ cup honey per 1½ pounds carrots

  • Toasted almonds, to serve

  • Parsley, to serve


Simmer carrots in 1-inch chicken stock, salt, a few chunks of butter and shallots. Braise in simmering liquid to just tender, then remove lid, cook off the stock and add honey. Lightly brown and caramelize, then add toasted almonds and parsley and chopped carrot tops to serve.