BRAISED CARROTS WITH SAFFRON (for four)
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1 tablespoon butter
pinch of saffron, crumbled
2 cloves garlic, minced
½ teaspoon freshly grated lemon zest
1-1/2 pounds carrots, peeled and sliced into thin coins
salt and freshly ground black pepper
1. In a large skillet fitted with a lid, melt the butter over medium heat. When hot, add the saffron, garlic, lemon zest and carrots. Season with salt and pepper. Toss the carrots in the butter to coat. Add ½ cup of water, bring to a boil and simmer, covered, until the carrots are tender, about 5 minutes.
from David Tanis, A Platter of Figs, and The New York Times Magazine, September 7, 2008