Carrots With Shallots Recipes
ROASTED CARROTS AND SHALLOTS
Steps:
- Preheat oven to 400 degrees. Place carrots and shallots on a rimmed baking sheet, and toss with olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, and roast 40 minutes, turning a few times to ensure even cooking.
- If frying carrot tops for garnish, bring safflower oil to 350 degrees in a medium saucepan over medium-high heat. Fry carrot tops in batches until crisp, about 45 seconds. Drain on a paper-towel-lined plate, and season with salt.
- Place vegetables around beef tenderloin; garnish with fried carrot tops.
HONEY-GLAZED CARROTS AND SHALLOTS
Categories Vegetable Side Christmas Thanksgiving Vegetarian Carrot Fall Honey Shallot Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid (or tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 20 minutes.
- Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.
CARROTS WITH SHALLOTS, SAGE, AND THYME
Provided by Ian Knauer
Categories Side Braise Christmas Thanksgiving Quick & Easy Dinner Root Vegetable Carrot Sage Thyme Christmas Eve Shallot Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cut carrots into 3-by 1/2-inch sticks.
- 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.
- Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
- 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.
- Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
- Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
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