Carrots may not be trendy like kale or kohlrabi but they do contain a lot of "good for you" nutrients, are low in calories and make excellent side dishes. Cooked until soft and sweet carrots pair well with most meat dishes and are the perfect accompaniment to just about any food.
The recipe below combines the sweet taste of carrots with the mild yet distinct flavor of shallots and gives you a side dish to die for.
Carrots With Shallots
2 pounds carrots, peeled & cut into thick matchsticks
1 cup of water
1/4 pound shallots, thinly sliced
1/4 stick unsalted butter
1/4 cup chopped sage
1 tablespoon finely chopped thyme
1/8 teaspoon grated nutmeg
salt & pepper
Bring water to a boil in a large skillet. Add carrots and simmer, covered, until just tender, about 15 minutes. Season with salt and pepper
Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
Melt butter in skillet. Cook shallots in butter over medium heat, stirring occasionally, until golden- brown, about 6 minutes. Season with salt and pepper. Add sage, thyme, and nutmeg and cook, stirring for about 1 to 2 minutes.
Return carrots to pan, tossing to coat. Season with salt and pepper and serve.