Flying Home from Somewhere Carrots - aka Carrots Confit Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-5 Carrots
4-5 Shallots
3-5 Fresh thyme sprigs
Olive Oil
Salt
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Directions: |
Directions:1. Cut the carrots in half horizontally and then cut the fat end vertically. You'll end up with 3 pieces per carrot that are roughly the same size.
2. Peel the shallots and cut in half
3. Warm a 12 inch skillet on low and then add abundant (Mark Bittman's words) olive oil. Basically, cover the bottom of the pan generously with olive oil.
4. Place the carrots into the pan. Add the shallots and thyme sprigs.
5. Keep heat on low. It takes about 20-30 minutes for the carrots to release their moisture and caramelize. Turn them every 5 minutes or so during that time.
6. They will be done when they are nicely browned and you can pierce them very easily with a sharp knife.
7. Finish with a sprinkling of salt. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: On a flight home from somewhere, I watched an in-flight video of Mark Bittman making Carrots Confit. It has been a much requested winter menu item since.
This a slow cooking method but really simple. Put them on when you are cooking something else and just turn them occassionally until done.
Here is the video of Mark making the carrots:
https://www.nytimes.com/video/dining/100000001706235/slow-sauteed-carrots.html
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