Tushennaya Markov Braised Carrots
Bring a touch of rustic charm to your table with Tushennaya Markov, a traditional braised carrots recipe that combines tender vegetables with rich, buttery flavors and a hint of sweetness. This simple yet elegant side dish features perfectly simmered carrot batons in a delicate broth infused with sautéed onions, garlic, and a drizzle of honey. Fresh dill adds a burst of herbal brightness, while a blend of butter and olive oil creates a velvety texture that's both comforting and luxurious. With just 10 minutes of prep and 30 minutes to cook, this recipe is the perfect complement to roasted meats, flaky fish, or hearty vegetarian mains. Perfect for weeknight dinners or special occasions, these braised carrots are a flavorful and wholesome addition to any meal. Keywords: braised carrots, Tushennaya Markov, easy side dish, vegetable recipes, tender carrots, dill and honey carrots.
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Recipe Information
Ingredients
- 600 grams carrots
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 250 milliliters vegetable broth
- 1 tablespoon honey
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Peel the carrots and cut them into uniform batons, roughly 2-3 inches long and about 1/2 inch thick.
Peel and finely dice the yellow onion. Mince the garlic cloves.
In a large skillet or sauté pan, heat the butter and olive oil over medium heat until melted and sizzling.
Add the diced onion to the pan and sauté for 3-4 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
Add the carrots to the pan and toss to coat them in the butter and onion mixture.
Season with salt and ground black pepper, then pour in the vegetable broth.
Bring the mixture to a gentle simmer, cover the pan with a lid, and reduce the heat to low.
Cook for 20-25 minutes, stirring occasionally, until the carrots are tender and the broth has reduced to create a light sauce.
Stir in the honey and chopped fresh dill, mixing well to distribute the flavors.
Taste and adjust the seasoning if needed, adding more salt or pepper to preference.
Serve the braised carrots warm as a side dish alongside roasted meat, fish, or as part of a vegetarian meal.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3378 mg | 147% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 54.1 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2608 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
