Vichy Carrots

Name: Vichy Carrots
Total time: 25 min
Ingredients: 1 pound carrots, young ones if possible, or older ones cut into lengths of around 1/2 inch by 2 inches, trimmed and peeled; Kosher salt; 2 tablespoons sherry vinegar; 2 tablespoons honey; 2 tablespoons extra-virgin olive oil; 1 medium-size shallot, peeled and finely diced; 1/2 teaspoon fresh thyme leaves, finely chopped; Black pepper, to taste

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Total: 25 minutes

Servings: 4

Cost: $8.61 /serving

Author : Sam Sifton

carrot healthy

Ingredients

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1 pound carrots, young ones if possible, or older ones cut into lengths of around 1/2 inch by 2 inches, trimmed and peeledKosher salt2 tablespoons sherry vinegar2 tablespoons honey2 tablespoons extra-virgin olive oil1 medium-size shallot, peeled and finely diced1/2 teaspoon fresh thyme leaves, finely choppedBlack pepper, to taste

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Instructions

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Step 1

Put carrots in a sauté pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.

Step 2

Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out during this process, add a splash or two of water.)

Step 3

Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.