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Recipe: glazed carrots with shallots and tarragon
Here I’ve turned Mark Bittman’s description of a dish into an actual recipe, but you can play with this endlessly by mixing up the vegetables and the herbs. I will say, though, that I have yet to improve on the version below.
By the way, this dish is really good. Surprisingly good for something so simple. If you make it, I suspect it will become a staple.
* 1 bunch small carrots (about 6 or so)
* 4 medium shallots
* fresh tarragon leaves
* 2 Tb butter
Peel the carrots, slice them lengthwise so that they’re about 1/3 of an inch thick, and chop into pieces 2-3 inches long.
Peel the shallots and chop them roughly in thirds.
Put the vegetables, a small bunch of tarragon leaves, and the knob of butter in a pan with a few tablespoons of water. Heat until the water is bubbling, then turn down the heat and cover. The carrots should be tender in ten minutes or so. Season with salt and a few grinds of pepper.
* Veg: parsnips, beets, turnips, etc.
* Herb: mint, chives, parsley, chervil, thyme, etc.
* Vegans: haven’t tried this with olive oil, but how bad could it be?