Wednesday, January 8, 2014

Braised Carrots with Thyme - A Make-Ahead Vegetable for Company

From the kitchen of One Perfect Bite...I make it a point to test and feature outstanding vegetable recipes whenever I find them. These carrots were a last minute addition to my Christmas menu that I found late on Christmas Eve, when I learned that our head-count for the big meal had changed. I discovered the recipe, which is a creation of the renowned Daniel Boulud, on the Food and Wine site, and to be truthful, I honed in on it because it could be made ahead of time and simply rewarmed for serving. It was ideal for my holiday kitchen and it was so well received that I served it again on New Year's Day. I want to pass it on to you, because it is both easy and inexpensive to make, and while you will appreciate its simplicity, your family will enjoy its flavor. I do hope you will try the recipe or keep it in mind for your next company meal. The carrots add wonderful color to the table and almost everyone enjoys them, so they are sure to be a hit. Here is how they are made.

Braised Carrots with Thyme...from the kitchen of One Perfect Bite courtesy of Danile Boulud and Food and Wine magazine

2 tablespoons unsalted butter
1-1/2 pounds carrots, peeled and sliced 1/4 inch thick on the diagonal
2 garlic cloves, thinly sliced
2 thyme sprigs
Salt and freshly ground pepper
1-3/4 cups chicken stock or canned low-sodium broth


1) Preheat oven to 375 degrees F.
2) Melt butter over moderately low heat in a large ovenproof skillet. Add carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until carrots are tender but not browned, about 10 minutes. Add chicken stock, bring to a boil and remove from the heat.
3) Cover carrots with a round of parchment paper, then cover skillet with a lid. Braise carrots in oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve. Yield: 6 servings.

Cook's Note: Make ahead instructions: The cooked carrots can be refrigerated for up to 1 day. Gently reheat them in their liquid before serving.

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Lynn said...

They sound great Mary! I've had them with dill many times, thyme would be a nice change:@)

Big Dude said...

We enjoy cooked carrots but have very few recipes for making them - this one will have to be tried, especially with the recommendation of you and your guests.

Cuisine de Provence said...

Thesed carrots are even more flavorful when you omit the chicken stock and just braise them very slowly in butter plus the thym and garlic, black pepper and a bit of seasalt. Original recipe by Lea Linster the Luxemburg Michelin starred Chef.

From the Kitchen said...

I love having make-ahead recipes. I just happen to have all the ingredients for this dish. The Baker brushed away about a foot of snow to pick a few sprigs of thyme earlier this week. I also have the cast-iron skillet in which to cook them. So nice to have a mission on yet another snowed-in day.


David said...

Mary, Heck with the company! I love carrots braised like this...or roasted with meat in the oven...either way. One of my favorites! Take Care, Big Daddy Dave


Having a good stack of make ahead recipe, especially during the holidays, sure helps. Thanks for this one.


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