Skillet Carrots from Molly Wizenberg at Orangette
December 7, 2010
So of the many many blogs I read, Orangette is up there as one of the best, written by a bona fide food writer; Molly is one of the early bloggers who have truly followed their passion and made a career from her love of food. She now not only writes about food but has a restaurant Delancey in Seattle…
Check out the blog and the restaurant site (it’s so pretty!), if I am ever in Seattle I hope to visit.
Anyway last week this recipe caught my eye, the story is lovely and I adore carrots, especially the baby Chantenay carrots which are so sweet so I was desperate to make this, and on a particularly freezing day last week in Bristol… I decided to make Toad in the Hole (proper comfort food!) and wanted to compensate that with some yummy healthy vegetables… the perfect time to try these skillet carrots… take a look at the original post here
1 onion, halved and sliced from root to stem
2 large garlic cloves, thinly sliced
500g Chantenay carrots, the bigger ones cut into lengths
4 to 5 fresh thyme sprigs
½ tsp. red wine vinegar, or to taste
Instructions from Molly…
Warm a large skillet over medium-high heat.
When it’s hot, add a good amount of olive oil, enough to film the bottom of the pan.
Add the onions – they should sizzle – stir to coat with oil. Salt lightly. Cook, stirring frequently, until the onions are softened but not browned.
Add the garlic, reduce the heat to medium, and cook for a few more minutes, until the garlic is fragrant.
Add the carrots, thyme, and a couple of generous pinches of salt, and stir to mix. If the carrots look dry, add a little more oil to lightly coat them; this dish needs more oil than you might think.
Cover the pan and continue to cook over medium heat, stirring occasionally, until the carrots are tender and the onions are very soft. (I never seem to pay attention to how long this takes, but I would guess that it takes somewhere between 10 and 20 minutes.)
Remove the pan from the heat, and discard the thyme sprigs.
Sprinkle the vinegar over the carrots.
Stir gently to incorporate: the vinegar should subtly brighten the flavor of the carrots without being discernible itself.
Add more vinegar, if needed, and salt to taste.
(I didn’t have any vinegar and it was still yummy but I don’t doubt it would be better with)