Braised Carrots and Shallots

Another great recipe for carrots that takes the everyday and makes it extraordinary. These are really, really good and great for the holidays.

Braised Carrots and Shallots

Ingredients:
6 medium carrots (about 1 1/2 pounds), peeled
2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
6 to 8 shallots (about 8 ounces total), thinly sliced (to yield 1 1/2 cups thin shallot rings)
1 teaspoon kosher salt
3 whole canned tomatoes, cut into 1/2-inch pieces; plus 1/2 cup of the tomato juices
3 large cloves garlic, sliced
3 long strips orange zest (from 1 small orange)
1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems, tied with twine)
Pinch cayenne
3 tablespoons chopped fresh flat-leaf parsley

Directions:
1) Heat oven to 350 degrees F.
2) Halve carrots lengthwise and cut them into 2-inch long pieces.
3) Heat butter and olive oil in a medium (9-inch) saucepan oven over medium heat. When butter has melted, add sliced shallots and cook, stirring occasionally, until softened and slightly browned, about 5 minutes. Remove shallots from pot with a slotted spoon and set aside.
4) Add carrots and salt. Cook, stirring occasionally, until carrots are lightly browned, about 12 minutes.
5) Add tomatoes and their juices, along with garlic, orange zest, bouquet garni, and cayenne. Stir in shallots and 1/4 cup water. Cover pot, put it in the oven, and cook until very tender, 20 to 25 minutes.
6) Discard orange zest and the bouquet garni. Arrange vegetables on a platter, sprinkle with parsley, and serve. Yield: 4 to 6 servings.

Recipe from Fine Cooking