J – I think I’m being rude to carrots …
or, at least, I’m forgetting just how good they are. Maybe they have been over done. Or, I’ve had one too many packages of “milled” mini-carrots left in the refrigerator. Not any more. Luke and I have been doing more shopping at the farmer’s market. There is nothing like really fresh, organic carrots.
Of course, there will always be a carrot soup to make. But, I wanted something even easier. I found this simple recipe to show them off.
I served them with Brined Pork Chops. You can also serve Roasted Chicken with equally fantastic results.
A couple of tips: Work to make your carrot pieces equal in size. They cook much more evenly. Also, the smaller they are the more quickly they will cook. The original cooking time of 15 minutes is way too much, if you have smaller pieces. In any case, do not over cook. You can always leave the whole dish on the heat at the end, if they need a few minutes more.
| Carrots with Shallots, Sage and Thyme (and Pork Chops) |
- 1½ pounds organic carrots, peeled
- ½ cup chicken stock
- ¼ pound shallots, thinly sliced
- 2 Tbsp unsalted butter
- 2 Tbsp sage, chiffonade
- 1½ tsp thyme, finely chopped
- ⅛ tsp grated fresh nutmeg
- Cut peeled carrots into 3 x ½-inch sticks
- In a large saute pan, boil stock with ⅓ teaspoon salt and ¼ teaspoon pepper.
- Add carrots and simmer, covered, until they begin to be tender, about 5 minutes. Do not overcook.
- Remove lid and boil to reduce stock until mostly evaporated. Remove carrots to a bowl and wipe skillet.
- Add butter and ¼ teaspoon, each, of salt and pepper. Add shallots and cook until golden brown, about 5 minutes.
- Add sage, thyme and nutmeg. Cook, stirring constantly, until very fragrant, about 1 to 2 minutes.
- Remove from heat. Return carrots to pan and toss well to coat. If carrots are not as tender as you like, return pan to heat for a minute or two.
- Correct seasoning with salt and pepper, if needed.
- Serve immediately.
- Enjoy!
Chicken Stock recipe
There will be lots more discovery trips to the farmer’s market.
I’m so glad the weather is changing.
Adapted from: www.epicurious.com/recipes/carrots-with-shallots-sage-and-thyme