Carrots with Shallots, Sage, and Thyme

One of my favorite childhood stories involves carrots.  It is not one where I would sneak carrots to the family dog.  My younger brother and I were quite big into imaginitive and pretend games.  We would often come up with characters and games and spend the entire afternoon perfecting our character.  While I was emersed into the Boxcar Children series we pretended to be runaways; we set up our makeshift shelter by an old building on our parent's property and would swipe carrots from my mom's garden for our "meals."  So while my childhood included eating carrots straight from the garden (we did rinse them off with the hose while  being careful not to be seen of course), my husbands is of the variety where he would try to avoid carrots.  He still will wrinkle up his nose if I suggest carrots as a side dish.

However I have discovered that with just the right blend of seasonings or glaze he will devour them without a single wrinkle of the nose.  The Carrots with Challots, Sage and Thyme recipe from Gourmet is just lovely.  It is a perfect fall or winter side dish.  And a very simple one I might add.  I left out the shallots as we were out of them and it was still very tasty.  And you can cut down this recipe to serve two very easily.  The only thing to key in mind with this recipe is to not get to distracted when cooking the carrots so as to avoid having them overcooked; mushy carrots are less than appetizing.

Carrots with Shallots, Sage, and Thyme

Source: Gourmet, November 2009 issue

3 lb carrots, peeled
1 cup chicken stock
1/2 lb shallots, thinly sliced
1/2 stick unsalted butter (I cut this by half)
1/4 cup chopped sage
1 Tbsp finely chopped thyme
1/4 tsp grated nutmeg

Cut carrots into 3 by 1/2 inch sticks.

Bring stock to a boil with 3/4 tsp salt and 1/2 tsp 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 the liquid has evaporated, about 5 minutes.  Transfer carrots to a bowl and wipe out skillet.

Cook shallots in butter with 1/2 tsp each of salt and peppar in skillet over medium heat, stirring occassionally, until golden brown, about 6 minutes.

Add sage, thyme, and nutmeg and cook, stirring until very fragrant, 1 to 2 minutes.

Remove from the heat and return carrots to the skillet, tossing to coat.  Season with salt and pepper.

Can be made 1 day ahead and chilled.  Reheat over low heat.

Enjoy!

~ Tara

Comments

[Chocolate Shavings]

I love the look and feel of your blog, and this carrot dish looks just delicious!

[Tara & Dan]

Thank you! And the carrots really are so good with the sage and thyme.

[Jamie]

LOVE this recipe! I do a similar thing where instead of the herbs, I braise carrots with the aromatics, a little orange juice, tamari, and sesame oil. Heaven!

[S]

I made this and it was delicious! Thanks for the recipe :)