Carrots, braised in chicken broth and combined with shallots and fresh herbs, make a beautiful addition to the table, especially when you take advantage of the different-colored varieties found at farmers markets. You will also appreciate how small amounts of seasonings turn a taken-for-granted vegetable into something splendid. Don't reserve the recipe just for Thanksgiving; it would also be delicious with pork chops or a roast chicken.
Carrots can be made 1 day ahead and chilled. Reheat over low heat.
Recipe information
Total Time
25 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Cut carrots into 3-by 1/2-inch sticks.
Step 2
Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
Step 3
Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
Step 4
Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
Step 5
Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
Step 6
Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
What to drink:
Step 7
Josmeyer Les Folastries
Gewürztraminer '05
Recipe notes
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