Carrots with Shallots, Sage, and Thyme |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Carrots, braised in chicken broth and combined with shallots and fresh herbs, make a beautiful addition to the table, especially when you take advantage of the different-colored varieties found at farmers markets. You will also appreciate how small amounts of seasonings turn a taken-for-granted vegetable into something splendid. Don't reserve the recipe just for Thanksgiving; it would also be delicious with pork chops or a roast chicken. Ingredients:
3 pounds carrots, peeled |
1 cup chicken stock or reduced-sodium chicken broth |
1/2 pound shallots, thinly sliced |
1/2 stick unsalted butter |
1/4 cup chopped sage |
1 tablespoon finely chopped thyme |
1/4 teaspoon grated nutmeg |
Directions:
1. Cut carrots into 3-by 1/2-inch sticks.
2. Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
3. Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
4. Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
5. Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
6. Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
7. What to drink: Josmeyer Les Folastries Gewürztraminer '05
8. Cooks' note: . Carrots can be made 1 day ahead and chilled. Reheat over low heat.
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