Carrots Confit

Don’t let the fancy name of this side dish scare you, since the term confit just means cooked for a long time and soft.

Ingredients:

  • several whole carrots cut into 3-4 in. lengths
  • olive oil
  • thyme
  • 2-3 shallots (cut in half)
  • salt
  • lemon (optional)

Directions:

  1. This is an imprecise recipe, but place the carrots flat on the bottom of a large pan with a fair amount of olive oil, the shallots, some thyme, and a pinch or two of salt.
  2. What you’ll want to do is just keep it on a low heat and just let the carrots barely sizzle for somewhere between 30-45 minutes, flipping them occasionally. The end result will be a browned and very soft carrot.
  3. Serve them on a plate with anther sprinkle of thyme and a squeeze of lemon juice.

Note: Check out Mark Bittman’s pretty enthusiastic video tutorial on how to cook these on the NY Times website.

via: NYTimes

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    confit anything is good. #rulestoliveby
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