Ale Braised Carrots Shallots Recipes

HONEY-GLAZED CARROTS AND SHALLOTS

Honey-Glazed Carrots and Shallots image

Categories Vegetable Side Christmas Thanksgiving Vegetarian Carrot Fall Honey Shallot Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 lb carrots (10 medium), cut diagonally into 3/4-inch-thick pieces
1 lb small shallots (12), peeled and trimmed, keeping root ends intact
2 tablespoons unsalted butter, cut into bits
3/4 teaspoon salt
1 1/2 cups water
1 cup chicken broth
1/3 cup white Port
1/3 cup mild honey
2 teaspoons chopped fresh dill (optional)
2 teaspoons chopped fresh chives (optional)
1/4 teaspoon black pepper

Steps:

Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid (or tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 20 minutes.
Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.

CARROTS WITH SHALLOTS, SAGE, AND THYME

Carrots with Shallots, Sage, and Thyme image

Provided by Ian Knauer

Categories Side Braise Christmas Thanksgiving Quick & Easy Dinner Root Vegetable Carrot Sage Thyme Christmas Eve Shallot Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

3 pounds carrots, peeled
1 cup chicken stock or reduced-sodium chicken broth
1/2 pound shallots, thinly sliced
1/2 stick unsalted butter
1/4 cup chopped sage
1 tablespoon finely chopped thyme
1/4 teaspoon grated nutmeg

Steps:

Cut carrots into 3-by 1/2-inch sticks.
Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
What to drink:
Josmeyer Les Folastries Gewürztraminer '05

ROASTED CARROTS WITH SHALLOTS, MOZZARELLA AND SPICY BREAD CRUMBS

Roasted Carrots With Shallots, Mozzarella and Spicy Bread Crumbs image

In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level of tang. Serve this as a light, meatless meal on its own, or as a vibrant side dish to a simple roast chicken or fish.

Provided by Melissa Clark

Categories vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds carrots, peeled and halved, or quartered lengthwise into long, thin sticks
5 small or 3 large shallots, peeled and cut lengthwise into 1/2-inch-thick wedges (about 1 1/4 cups)
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
1 cup panko bread crumbs
2 tablespoons grated Parmesan
1 fat garlic clove, minced or finely grated
1/4 teaspoon red-pepper flakes, plus more for serving
6 ounces mozzarella, hand-pulled or chopped into small pieces (1 1/2 cups)
1/4 cup green olives, pitted and rough chopped
1 to 2 tablespoons freshly squeezed lemon juice, plus more to taste
1/3 cup fresh basil, dill or mint, torn

Steps:

Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 tablespoons olive oil until well coated. Roast for 25 minutes, rotating pan halfway through. (The shallots will start to shrivel and brown at the edges, but they won't be cooked through yet.)
In a small bowl, stir together bread crumbs, Parmesan, garlic, red-pepper flakes, remaining 3 tablespoons oil and a pinch of salt, tossing until well combined.
Sprinkle mozzarella and olives all over carrots and shallots, then top with the seasoned bread crumbs. Continue to roast until the vegetables are golden brown and tender, 12 to 15 minutes longer. Just before serving, drizzle lemon juice all over the top and garnish with herbs.

HERB BRAISED CARROTS

Herb Braised Carrots image

Quick and delicious way to dress up carrots. The different spices create a unique flavor while the butter and broth help soften the carrots to perfection.

Provided by Shyla Lane

Categories Side Dish Vegetables Carrots

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 pound baby carrots
1 shallot, chopped
2 tablespoons vegetable stock
½ teaspoon thyme
¼ teaspoon ground nutmeg
¼ teaspoon ground sumac
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh sage
salt and ground white pepper to taste

Steps:

Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 11.8 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 3.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 117.6 mg, Sugar 5.8 g

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