Nantes
Carrot Stew
By Chef Thomas Keller,
The French Laundry, Yountville, CA
SERVES:
6
Ingredients:
2 lbs. Sweet Carrots, preferably Nantes
1 tspn. Coriander Seeds
1 tspn. Caraway Seeds
4 to 6 tbls. (2 to 3 ounces) Unsalted Butter
Kosher Salt
2 tbls. Dry Dherry or Madeira
1 cup Fresh Carrot Juice
Large pinch of Yellow Curry Powder (page 336) or Madras
curry powder
Nantes
carrots, which Tucker Taylor grows in the French
Laundry garden, are a long cylindrical variety
that's about the same diameter from end to end. Cut into
oblique shapes or lengthwise into what we call icicles,
they're small enough to stew quickly in carrot juice with
a splash of sherry or Madeira and a sachet of coriander
and caraway seeds, and they're finished with a touch of
curry powder. Combined with Asparagus Coins, they make
a vivid dish, great with a flaky white fish such as cod
or bass. They'd also be excellent with a rack of lamb
or Cornish game hens. These can be cooked a day ahead,
cooled in the liquid, and refrigerated. If you have a
juicer, make your own carrot juice. The sauce will be
thicker because of the natural starches in the juice,
which store-bought carrot juice often lacks.
Procedures:
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 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.
Excerpted from AD HOC AT HOME by Thomas Keller (Artisan
Books).
Copyright
2009.
Deborah
Jones photographer
Edited
by FBWorld Team
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