Braised Carrots & Shallots

Ingredients

• 3 whole canned tomatoes, cut into ½-inch pieces; plus ½ cup of the tomato juices
• 6 to 8 shallots (about 8 oz. total), thinly sliced (to yield 1-½ cups thin shallot rings)
• 3 large cloves garlic, sliced
• 3 long strips orange zest (from 1 small orange)
• 6 medium carrots (about 1-½ lb.), peeled
• 1-½ Tbs. unsalted butter
• Pinch cayenne
• + 4 more ingredients
• • 1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems, tied with twine)
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. olive oil
  • 1 tsp. kosher salt

Heat the oven to 350°F. Halve the carrots lengthwise and cut them into 2-inch long pieces. Heat the butter and olive oil in a medium (9-inch) Dutch oven over medium heat. When the oil is hot and the butter has melted, add the sliced shallots and cook, stirring occasionally, until softened and sli...

View full recipe at Fine Cooking