Nantes Carrot Stew

What is it about getting your hands on some really good produce that makes you want to look extra hard for a good recipe? In the past we’ve gotten the Chef’s Garden Family Box and been really impressed with what was sent to us. Because the boxes vary from shipment to shipment, you’re never quite sure what’s inside until you open them. In a recent box we received some rather large carrots that required some breaking down into smaller chunks. The hunt was on for something that cooked utilize carrots in “chunky” form, but more importantly was really tasty.
Not to sound like a broken record here, but the Thomas Keller’s Ad Hoc at Home has some monstrously delicious recipes in it. I’ve done a number of his creations in the past and with the exception of one, they’ve all been above average in the visual appeal and taste categories.

For these carrots I chose the Nantes Carrot Stew recipe. The recipe is actually very easy to execute and one of the quicker ones from the book. One of the things I really like is that you can make it the day before and finish the last step right before you serve it. This would be great for a dinner party where you’re already stretched for time.

The Nantes Carrot Stew has definitely been added to my list of “go to” vegetable sides.

Nantes Carrot Stew

Nantes Carrot Stew
By Thomas Keller, Ad Hoc at Home

• 2 pounds sweet carrots, preferably Nantes
• 1 tspn coriander seeds
• 1 tspn caraway seeds
• 4-6 Tbsp (2-3 ounces) unsalted butter
• Kosher salt
• 2 Tbsp dry sherry or Madeira
• 1 cup fresh carrot juice
• Large pinch of Yellow Curry Powder or Madras curry powder

1. Peel the carrots and cut them into oblique shapes.

2. Make a sachet of the coriander and caraway seeds by wrapping them in a piece of cheesecloth and tying it with kitchen twine.

3. Melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the carrots, season with salt, and cook, stirring often, until the carrots begin to give off their juices, about 7 minutes. Lower the heat as necessary to keep the carrots from browning. Add the sherry and cook for 2 minutes. Add the carrot juice, curry powder, and sachet and, and cook, swirling the pan, for 2 more minutes, or until the carrots are just tender. (The carrots can be cooled and refrigerated in the liquid overnight.) With a slotted spoon, transfer the carrots to a bowl. Discard the sachet.

4. Simmer the carrot juice until reduced to a light glaze. Whisk in the remaining 2 to 4 tablespoons of butter, depending on your preference, 1 tablespoon at a time. Season to taste with salt, add the carrots, and swirl to glaze the carrots. Transfer to a serving bowl.

Serves 6