Braised Carrots and Turnips with Golden Raisins
Appears in Cook's Illustrated November/December 2016
Braising root vegetables leaves the oven free for the roast—plus, you get a sauce
WHY THIS RECIPE WORKS
The cooking liquid becomes your sauce when braising, so the trick to making a great braised vegetable side dish is to create a sauce that coats the vegetables well and infuses them with flavor but also stands on its own. Carrots serve as th...