Braised Carrots & Shallots

Braised Carrots & Shallots
Photo by Scott Phillips

Ingredients

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

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

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Variations on Braised Carrots & Shallots

  • Braised Carrots and Shallots
    • 1 pound(s) carrots
    • 4 small shallots
    • 1 tablespoon(s) extra-virgin olive oil
    • 0.5 cup(s) low-sodium chicken broth
    • 1 thyme sprig


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