Vichy Carrots

Name: Vichy Carrots
Ingredients: 1 pound carrots, young ones if possible, or older ones cut into lengths of around 1/2 inch by 2 inches, trimmed and peeled; Kosher salt; 2 tablespoons sherry vinegar; 2 tablespoons honey; 2 tablespoons extra-virgin olive oil; 1 medium-size shallot, peeled and finely diced; 1/2 teaspoon fresh thyme leaves, finely chopped; Black pepper, to taste

8 ingredients

9 steps

Ingredients

1 pound carrots, young ones if possible, or older ones cut into lengths of around 1/2 inch by 2 inches, trimmed and peeled
Kosher salt
2 tablespoons sherry vinegar
2 tablespoons honey
2 tablespoons extra-virgin olive oil
1 medium-size shallot, peeled and finely diced
1/2 teaspoon fresh thyme leaves, finely chopped
Black pepper, to taste

Directions

1

Put carrots in a saute pan, season aggressively with salt and add a tablespoon of the vinegar.
2

Add cold water until it reaches halfway up the sides of the carrots.
3

Set pan over high heat and bring liquid to a boil.
4

Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes.
5

(If pan appears about to dry out during this process, add a splash or two of water.)
6

Once carrots are cooked through, discard any excess liquid in the pan.
7

Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots.
8

Season to taste with salt and pepper.
9

Serve immediately, or at room temperature, or cold from the refrigerator.