Dress your carrots up in this classic elegant side dish. Though we’ve used conventional carrots here, you could adapt this method to use whole micro carrots.
Ingredients: (Makes 6 Servings)
3 large Carrots, chopped
3 tbsp Unsalted Butter
1 tsp Fresh Sage, chiffonade
1 tsp minced Shallot
½ cup Mineral Water (Vichy would be traditional, we used San Pellegrino)
1 tbsp Sugar
1 pinch Salt
1. Sweat the shallots with the sage in the butter over medium-low heat until the shallots have turned translucent.
2. Add the carrots, mineral water, sugar and salt. Increase the heat to medium high. Put a lid on the pan.
3. Once the carrots are tender, remove the lid and briefly simmer to reduce the liquid to a glaze.
4. Spoon the glaze over the top of the carrots to coat. Serve.
Root & Rhizome Recipes