I normally would not write a whole blog post about a side dish but trust me, like all of Dorie’s dishes, this is a winner and deserves a whole post of its own! This week’s French Fridays with Dorie recipe is from page 335 and if you haven’t completely decided on your Christmas side dishes, I highly recommend this one.
I live with someone who only eats carrots when they are raw and serves with a dip (preferably spicy) yet his comment was “I really hate cooked carrots but these were really good!” and when asked if he would eat them again if I cooked them, responded with a resounding “yes!” So I would say they are a success.
The unique flavourings come from a healthy amount of garlic and ginger and some cardamon seeds which just add that little exotic touch. The carrots are cooked in a liquid then reduced until nothing is left but the buttery spicy coating and they are utterly delectable. I could have eaten the whole dish on my own!
We ate these with some of our leftover beef daube and I added a little bit of thyme as I served it, just to tie in the flavours of the two dishes but I could see this working with pretty much ANY meat dish. I love the technique so much I will be using it again and might try changing up the spice combination next time. Or not. They were pretty darned perfect. And pretty. Which is not something you think of necessarily when you think “carrots”. Thanks again Dorie!
A few people have asked for recipes from my French Fridays with Dorie entries. The group does not publish the recipes on our blogs, rather, we would prefer it if you would purchase the book yourselves (trust me, you definitely want this book!) which you can do here on Amazon (great price right now) or here on Amazon Canada (it’s also on special!). Go on, treat yourself for Christmas and join us in the new year!