(by Brigit Binns)
3/4 c. full-bodied white wine or vermouth
2 t. raw or turbinado sugar
1 sprig fresh tarragon or 1 piece peeled fresh ginger, about the size of a walnut
1/4 t. fine sea salt
several turns of freshly ground white or black pepper
2 lb. young (not “baby”) carrots, scrubbed, trimmed, and cut into 1/2-in. wedges on the
diagonal
20 cloves garlic, peeled and halved lengthwise
2 T. good olive oil
1 T. salted or unsalted butter (optional)
1 T. finely chopped flat-leaf parsley
In a large heavy sauté pan or skillet, combine stock, wine, sugar, tarragon or ginger, salt, and pepper.
Over low heat, stir gently until sugar has dissolved, about 1 minute.
Add carrots and garlic and increase heat so the liquid comes to a boil.
Cover pan and regulate heat to maintain a medium-low simmer.
Cook for 10 minutes, then uncover and continue cooking until virtually all the liquid has evaporated.
Maintain an active simmer and shake the pan occasionally. This should take about 20 minutes, but watch the pan carefully, especially toward the end, to prevent scorching.
As soon as all the liquid has evaporated, add olive oil and butter (if using), and brown the carrots and garlic, turning them occasionally with a metal spatula, until crusty and golden on the outside, about 7 minutes.
The carrots and garlic will be very tender; be careful not to crush them while turning, and do not allow them to scorch.
Remove the sprig of tarragon or chunk of ginger, sprinkle with parsley, and serve immediately.
Serves 6.
(Read The Comfort of Carrots, the story that accompanies this recipe.)