Buttered Carrots with Shallots and Tarragon
By America's Test KitchenPublished on March 21, 2013
Time
40 minutes
Yield
Serves 6 to 8
Ingredients
Before You Begin
Slice the carrots as evenly as you can so they cook at the same rate.
Instructions
- Melt butter in large skillet over medium heat. Add carrots, shallots, and ½ teaspoon salt and cook, covered, until steam begins to escape from under the lid, about 5 minutes. Reduce heat to low and continue to cook covered, stirring occasionally, until carrots are just tender, 15 to 20 minutes.
- Remove lid, add ¼ teaspoon pepper, and cook, stirring occasionally, until liquid is evaporated and butter begins to brown, about 5 minutes. Sprinkle with tarragon and season with salt and pepper. Serve.
Time
40 minutesYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
We abandoned delicate ribbons for our Buttered Carrots with Shallots and Tarragon (which were a little too labor-intensive for our tastes) and instead sliced the carrots into thin pieces. The large amount of butter in some recipes we tasted resulted in greasy carrots. By cutting back just a little, we eliminated any greasiness.
Reducing the liquid exuded from the carrots on the stovetop concentrated its flavor. As an unexpected bonus, the milk solids in the butter began to brown, which added a nutty, caramelized dimension to the dish.
Before You Begin
Slice the carrots as evenly as you can so they cook at the same rate.
Instructions
- Melt butter in large skillet over medium heat. Add carrots, shallots, and ½ teaspoon salt and cook, covered, until steam begins to escape from under the lid, about 5 minutes. Reduce heat to low and continue to cook covered, stirring occasionally, until carrots are just tender, 15 to 20 minutes.
- Remove lid, add ¼ teaspoon pepper, and cook, stirring occasionally, until liquid is evaporated and butter begins to brown, about 5 minutes. Sprinkle with tarragon and season with salt and pepper. Serve.
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