The final December recipe that I made for French Fridays with Dorie was a simple, delicious side dish — spiced carrots. This recipe came together very quickly. The ingredients list is rather short — butter, onion, garlic, ginger, cardamom, carrots, chicken broth, salt, and pepper.
I began by sautéing the vegetables in butter, then added the carrots and chicken broth. After bringing the broth to the boil, I simmered the carrots for about 15 minutes, until they were tender.
I turned up the heat and boiled the broth until it had almost all evaporated. What was left was a deliciously concentrated glaze for the carrots.
I served the carrots with beef daube. Both were a bit hit.
The carrots were well-spiced but not overly so. In fact, the flavor was milder than I expected. They seemed almost underseasoned at first, but as I continued to eat them with the beef daube, I realized they were the perfect side dish. Flavorful in their own right, but not so much that they overshadowed the main dish.
Yet another success from Around My French Table. And yet another Dorie Greenspan recipe tha will be a regular feature on my table.