Photo by ©Ben Fink This recipe is adapted from Mallman On Fire (Artisan, 2014), one of my favorite cookbooks from last year. Save the greens for Carrot Top Pesto. 2 pounds young carrots, trimmed, leaving a bit of the green, washed 3 cups vegetable or meat stock (homemade is always best) 1 cup dry white … Continue reading Braised Carrots