Sweet springtime carrots have an indulgent twist when cooked with schmaltz, a rendered animal fat that can often be found at the butcher's counter. For a vegetarian version, substitute the same amount of butter or nondairy margarine for the schmaltz.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2013
- 5 lbs carrots (about 4 bunches), trimmed and peeled
- 1 tablespoon chicken schmaltz
- 1 tablespoon beef schmaltz
- 2 shallots finely diced
- 1 1/4 cup water
- 2 tablespoons kosher liquid honey
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Cut carrots in half lengthwise; cut crosswise into 1-1/2-inch (4 cm) pieces.
In large skillet, heat schmaltz over medium-high heat; cook shallots, stirring frequently, until softened, about 3 minutes.
Add carrots, tossing to coat; cook until slightly softened, about 5 minutes.
Add 3/4 cup of the water, honey and thyme; cook until no liquid remains, about 5 minutes.
Stir in remaining water; cook, stirring, until carrots are tender and no liquid remains, 3 to 5 minutes. Sprinkle with salt and pepper; toss to combine.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 182 mg
- Sugars 8 g
- Protein 1 g
- Calories 74.0
- Total fat 1 g
- Potassium 356 mg
- Cholesterol 1 mg
- Total carbohydrate 15 g
- Iron 4.0
- Folate 10.0
- Calcium 4.0
- Vitamin A 253.0
- Vitamin C 10.0