Braised Carrots with Apple (ATK)

 

This recipe is fairly easy to make and has a high satisfaction rating from us!  It's based on a recipe from America's Test Kitchen/Cooks Illustrated, from their book Side Dish Bible. Online, their recipe that comes the closest includes a lot of celery root. 

Amounts for a full recipe are in parentheses and serves 6-8. The half recipe below is supposed to serve 3-4. If carrots are rubbery, you can stand them point down in water for 1-4 hours to firm them up.

Jeanne suggested using the juice from the carrots to make a sauce (eg if serving a plain chicken breast). See notes below.

INGREDIENTS

1 lb firm carrots (2 lbs)

1-1/2 Tbl unsalted butter (3 Tbl)

1/2 shallot (1 shallot)

1/2 cup chicken broth (1 cup)

1/2 cup apple cider (1 cup)

3-4 sprigs fresh thyme (6-8 sprigs)

1 bay leaf (2 leaves)

3/4 tsp salt (1-1/2 tsp)

1/4 tsp pepper (1/2 tsp)

1 small Fuji or Honeycrisp apple (1 medium or large apple)

1/2 Tbl Dijon mustard (1 Tbl) 

1/2 tsp fresh parsley or fresh marjoram

Sauce Ingredients 

1 T butter (2 T)

1 T dijon mustard (2 T)

1/4 C sweet white wine

Small pinch of orange zest

PREPARATION

1. Prepare the carrots by peeling and slicing them fairly thin, 1/4" thick on the bias. Set aside.

2. Mince the shallot and set aside.

3. In a Dutch oven, melt one-third of the butter on high heat.

4. Add the minced shallot and cook, stirring frequently until softened and just beginning to brown, about 2-3 minutes.

5. Add the broth, cider, thyme sprigs, bay leaf(s), and salt and pepper, bringing the mixture to a simmer and cooking for 5 minutes or until reduced slightly.

6. Stir in the carrots and return to a simmer, then lower heat to medium low.

7. Cover and cook, stirring occasionally until carrots are tender but not soft, 10-14 minutes.

8. While carrots are cooking, mince the parsley (marjoram) and core and cut the apple into 1/4" pieces.

9. When carrots are tender, remove from heat, take out the sprigs and bay leaf, and stir in the apple. A fair amount of juice will still be in the bottom of the Dutch oven.

10. Push everything out of the center and place the mustard and remaining butter there, whisking it into the liquid that is pooling there.

11. Stir the mixture and coat the carrots and apples with the sauce, transfer the carrots and apples to a serving dish while reserving the juices, and sprinkle with the parsley (marjoram). Keep warm in a low oven while preparing sauce.

12. Prepare the sauce (eg for chicken):

    a. Return the carrot sauce to the pan and turn to medium high.

    b. Add butter, mustard, wine, and orange zest. 

    c. Reduce down to a thickened sauce, tasting as you go. Adjust flavors as needed.

 

13. Serve the sauce over a plainly prepared chicken. Garnish with apples or orange slices.