VICHY CARROTS

facebook share image   twitter share image   pinterest share image   E-Mail share image



VICHY CARROTS image

Categories     Vegetable

Yield 4 People

Number Of Ingredients 9

1 pound carrots, young ones if possible, or older ones cut into lengths of around 1/2 inch by 2
inches, trimmed and peeled
Kosher salt
2 tablespoons sherry vinegar
2 tablespoons honey
2 tablespoons extra-virgin olive oil
1 medium-size shallot, peeled and finely diced
1/2 teaspoon fresh thyme leaves, finely chopped
Black pepper, to taste

Steps:

  • Put carrots in a sauté pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil. Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out during this process, add a splash or two of water.) Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #preparation     #occasion     #low-protein     #5-ingredients-or-less     #easy     #holiday-event     #easter     #dietary     #christmas     #thanksgiving     #low-sodium     #low-calorie     #low-carb     #wedding     #low-in-something     #3-steps-or-less