Braised Carrots, Shallots and Thyme - Wow! Terrific side dish.

T

traca

Well-known member
I used organic carrots, which were so sweet. Great depth of flavor.

The original recipe calls for sage, but I was out so I doubled up on the fresh thyme. Loved it.

A number of the reviewers comment that this is a side dish they serve for Thanksgiving. I can totally understand that. One advantage is that it's completely made on the stovetop--one less dish that needs to go in the oven. While the turkey is resting, and the stuffing is in the oven, you can easily toss together this dish. (With the mis en place done in advance.)

http://www.epicurious.com/recipes/food/views/Carrots-with-Shallots-Sage-and-Thyme-356039

 
Not a huge fan of carrots either, however there are so many excellent recipes using them

now, that I am using them more and more. We especially love the organic , long, slender ones with tops attached from the store. Do not care for the prepacked at all. Even some of them at the Farmer's Markets are not so great, here anyway. So many of them are riddled with holes and I never buy them because I am not sure what is lurking in there. Others are knobby, or crooked. I love the burgandy and orange ones too, but their season is very short.

 
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