BRAISED POTATOES AND CARROTS

Braised Potatoes and Carrots image

Provided by Chef Kiddle

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

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5 tablespoons extra virgin olive oil
1 1/4 lbs large red potatoes, cut in pieces
3 carrots, peeled and cut in pieces
1 medium yellow onion, sliced
3 garlic cloves, crushed
1/2 teaspoon sage
3/4 teaspoon rosemary
1/2 teaspoon thyme
salt
black pepper
1/2 cup white wine (Zinfindel)

Steps:

In a large saute pan, heat 4 tablespoons of the oil over medium heat. Add the potatoes and carrots. Cook until browned, about 10 minutes. Add the onion and cook another 5 minutes. Add the garlic and the remaining oil. Cook for 2 more minutes.
Add the sage, rosemary, and thyme. Add salt and pepper to taste. Add the wine and 1/4 cup water. Bring to a boil, reduce heat, and simmer covered for about 8 minutes. Uncover and continue cooking about 4 minutes until the potatoes are tender and the liquid has thickened enough to coat the vegetables.
(If you need to, you can add more water or wine to coat the vegetables. **Also, I always grind up my rosemary into a powder because I don't like little twigs in my food! HA!).

Nutrition Facts : Calories 309.9, Fat 17.2, SaturatedFat 2.4, Sodium 43.1, Carbohydrate 31.3, Fiber 4.2, Sugar 5, Protein 3.5