Braised Carrots And Shallots

The combination of sweet carrots, shallots, and tangy tomato is an intriguing one. This dish is delicious with all kinds of main courses, from pork chops to braised veal shanks.

SERVES: 4

INGREDIENTS:

• 6 medium carrots (about 1 1/2 lb.), peeled
• 2 Tbs. olive oil
• 1 1/2 Tbs. unsalted butter
• 6 to 8 shallots (about 1/2 lb. total), thinly sliced (to yield 1 1/2 cups thin rings)
• 1 tsp. kosher salt
• 3 whole canned tomatoes, cut into 1/2-inch pieces; plus 1/2 cup of the juice
• 3 large cloves garlic, sliced
• 3 long strips orange zest (from 1 small orange)
• 1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems, tied with twine)
• Pinch of cayenne
• 3 Tbs. chopped fresh flat-leaf parsley

INSTRUCTIONS:

1. Heat the oven to 350°F. Halve the carrots lengthwise and cut them into 2-inch-long pieces.
2. Heat the olive oil and butter in a medium (9-inch) Dutch oven over medium heat. When the oil is hot and the butter has melted, add the sliced shallots and cook, stirring occasionally, until softened and slightly browned, about 5 minutes.
3. Remove the shallots from the pot with a slotted spoon and set them aside. Add the carrots and salt. Cook, stirring occasionally, until the carrots are lightly browned, about 12 minutes.
4. Add the tomatoes and their juices, along with the garlic, orange zest, bouquet garni, and cayenne. Stir in the shallots and 1/4 cup water. Cover the pot, put it in the oven, and let cook until very tender, 20 to 25 minutes.
5. To serve, discard the orange zest and bouquet garni. Arrange the vegetables on a platter, sprinkle with the parsley, and serve.

PER SERVING:

200CALORIES | 3g PROTEI N | 24g CARB | 11g TOTALFAT | 4g S ATFAT |
6g MONOFAT | 1g POLYFAT | 10mg CHOL | 750mg S ODI UM | 4g FIBER