by thirschfeld
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by Sarah Shatz
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by Sarah Shatz
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by Sarah Shatz
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by thirschfeld
A&M's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand16 carrots with tops (you can tell how fresh the carrots are by the tops), not more than 3/4 inch in diameter, peeled and trimmed with 1 inch of top left on Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
Scant 1/2 teaspoons salt Ask a question about this ingredient
1 1/2 teaspoon white wine vinegar Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 sprig of fresh thyme Ask a question about this ingredient
3 tablespoons unsalted butter Ask a question about this ingredient
A few grinds of white pepper Ask a question about this ingredient
6 Bibb lettuce leaves, larger ones torn in half Ask a question about this ingredient
Place everything, except the lettuce, in a 12-inch, heavy bottomed saute pan. Add about 1 cup of cold water to the pan, or just enough to reach an 1/8 inch from the tops of the carrots. (Don't add more than a 1 1/2 cups to start.)
Ask a question about this stepPlace the pan over high heat and bring to a boil. The idea here is to have the water all but evaporate at the same time as the carrots finish cooking, leaving you with a rich and delicious glaze to coat and be poured over the dish. If the water seems to be evaporating before the carrots are close to being done, you can add a little more. At the same time, if the carrots seem to be getting too done, remove them from the pan. Reduce the glaze, and then at the end, add the carrots back to warm them and to cook the lettuce.
Ask a question about this stepThe whole idea here is to have a tender carrot that is not mushy, yet not so hard that when you cut it, it shoots across the table. It is timing, and you can always use a toothpick to test the fattest part of the carrot -- it should yield with pressure. As the water gets close to being gone, add the lettuce. Let the lettuce wilt and get soft (this will only take about 30 seconds). You want it to be vibrant green but tender like cooked spinach. Taste and adjust the seasoning. Plate, drizzle the glaze over the veggies and serve.
Ask a question about this stepI'm feeling under the weather with an early fall cold, and this looks like just the ticket for a light little dinner. Thanks!
This is a great looking dish, and your simplified classic approach (thank you for not making us "turn" the carrots), is the perfect treatment for these lovelies. - S
I made this over the weekend. The carrots were a perfect accompaniment to salmon. They were light, elegant and easy to make while entertaining. I sprinkled them with fresh chervil I happened to have - just to emphasize spring.
fresh chervil is perfect
Thanks everyone for all your kind words I really appreciate it greatly
Congrats on another wonderful looking dish thirschfeld!
This is really lovely!!
Congrats, thirschfeld! What a lovely, elegant dish.
Sounds like a great recipe, I'll definitely have to give it a try!
To me, this one is totally Flemish, making it a doubly well-rooted recipe! I especially like the presentation of the whole carrots, keeping a little top. And I sometimes think there's too much sugar in some of our recipes, but in this case that sugar is really important. I'd say I'm rooting for you, but that would make for too many puns in one short post.
Congrats! Just voted for you! Good Luck! :)
Congratulations thirschfield, Simply elegant dish, looking fwd to making it!
Another "keeper". Congrats!
Amazing color.Love the simplicity of this dish.
WooHoo! Congrats, thirschfeld!
This is on my dinner menu tonight! Congrats on making classic , healthy food.
Another beautiful recipe, thirschfeld! Congrats.
Yay!!!! I'm making these tomorrow night with our dinner! Congrats!!!
I tasted braised lettuce for the first time in a tiny neighborhood French restaurant in SF years ago, and I've been working my way back to them ever since. This looks wonderful thirschfeld. Congratulations, and thank you!
congratulations! sounds wonderful!
Beautiful! They look like little Cleopatras reclining on a divan of soft lettuce.
love your description!
Stellar! Love the addition of the lettuce, and it would've never occured to me to add it.
thanks hardlikearmour
Sounds delicious. Leave it to thirschfeld to make carrots look sexy.
thank you mrslarkin.
yum! every since i lived in china, i've loved cooked lettuce. i'll have to try this!
thank you student epicure. I like cooked lettuce in lots of other dishes too.
Delicious!
thank you onetribegourmet
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To make the dish, you'll need: carrots (with their tops on), white wine vinegar, butter, Bibb lettuce, sugar, thyme and bay leaf.
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Since we weren't peeling the carrots, we needed to give them a good scrub.
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At thirschfeld's direction, we trimmed the carrot tops to about an inch long.
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We used a pan large enough to fit nearly all the carrots in one layer -- if you have a pan that's even a little wider, all the better.
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We scattered butter, thyme, bay leaf, sugar and vinegar over the top of the carrots.
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Then, a dash of salt and white pepper.
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Thirschfeld calls for enough water to come nearly all the way up the carrots, but because we had a few stacked on top of one another, we added just a cup and a half to start.
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The carrots simmered on the stove for about 20 minutes, until just tender. You can cook them less or more, depending on how you like your carrots.
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With the carrots tender, and the liquid nearly reduced to a glaze, Amanda added the lettuce leaves to the pan to wilt briefly.
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In seconds, they looked like leaves of light green spinach.
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We put the veggies on a platter and drizzled the rest of the glaze over them.
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This was the perfect solution for my excess quantity of carrots. Simple and incredibly delicious - thank you!