Braised Carrots & Shallots

Braised Carrots & Shallots
Photo by Scott Phillips

Ingredients

  • 2 Tbs. olive oil
  • 3 long strips orange zest (from 1 small orange)
  • 6 medium carrots (about 1-½ lb.), peeled
  • 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)
  • 1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems, tied with twine)
  • Pinch cayenne
  • + 4 more ingredients
    • 3 large cloves garlic, sliced
    • 1-½ Tbs. unsalted butter
    • 3 Tbs. chopped fresh flat-leaf parsley
    • 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

Comments

Variations on Braised Carrots & Shallots

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


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