In my time in France, I was introduced to this simple dish that has become a favorite during every season. Cooking the vegetables and raisins in wine adds an unbelievable richness to this dish, and I recommend using a good quality wine that you also like to drink, not only because you have something to drink with dinner, but because the wine's flavor will come through in the dish. Everything else in the recipe is cheap, so splurge and grab a good wine!
Serves 4 to 6 as a side
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 2 T. olive oil
- 1 cup chopped white onions
- 1 lbs. Whole carrots, peeled and sliced into thin strips
- 1 cup dry white wine
- 1 cup dark raisins
- ½ cup chopped fresh parsley
- 2 T. honey
- ½ t. salt, plus more to taste
Preparation:
1. In a large, heavy-bottomed skillet or Dutch oven over medium heat, heat the olive oil, adding the onions and carrots once hot. Cook, stirring occasionally, until the onions are fragrant and translucent, about 6 minutes. Add the wine, bring mixture to a boil, turn down to a simmer and cook, stirring occasionally, until the liquid has been reduce by half, about 10 minutes. Add the raisins and simmer until almost all of the liquid has been evaporated, about 20-25 minutes.
2. Stir in the parsley, honey and salt, and cook for 1-2 minutes more. Add salt and pepper to taste. Remove form heat and serve warm.
