Tip:Although a Dutch oven (a deep, straight-sided flameproof casserole with a tight-fitting lid) is traditional for this recipe, a straight-sided sauté pan works, too. If you use a sauté pan, it should be about 3 inches deep and no more than 9 inches in diameter. That way, the vegetables will be snugly packed. Be sure it has a lid. Be extra careful when you take a sauté pan out of the oven: The handle will be extremely hot, so tie a kitchen towel around it to prevent burning yourself or others who might try to touch the pan, not realizing that it's been in the oven.
Heat the oven to 350°F. Halve the carrots lengthwise and cut them into 2-inch long pieces. Heat the butter and olive oil in a medium (9-inch) Dutch oven over medium heat. When the oil is hot and the butter has melted, add the sliced shallots and cook, stirring occasionally, until softened and slightly browned, about 5 min. Remove the shallots from the pot with a slotted spoon and set them aside. Add the carrots and salt. Cook, stirring occasionally, until the carrots are lightly browned, about 12 min. Add the tomatoes and their juices, along with the garlic, orange zest, bouquet garni, and cayenne. Stir in the shallots and 1/4 cup water. Cover the pot, put it in the oven, and let cook until very tender, 20 to 25 min. Discard the orange zest and bouquet garni. Arrange the vegetables on a platter, sprinkle with the parsley, and serve.
This recipe appears in Side Dish, a special Fine Cooking publication of over 100 recipes. From the quickest vegetable sautés to hearty make-ahead gratins, you'll find the perfect accompaniment for every meal.
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nutrition information (per serving):
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Photo: Scott Phillips