with Lime and Lemon Thyme
As with Carottes Râpées, which precedes this recipe in the book, the best option is to pulse the carrots down the small inner feed tube one by one even though you are slicing them here instead of shredding. If you have no fresh lemon thyme, substitute fresh rosemary.
1 pound medium carrots, trimmed of green tops, peeled,
and cut in lengths to fit the small inner processor feed tube
2 tablespoons olive oil (the fruitiest you can find)
1/4 cup rich chicken or vegetable broth
4 small sprigs fresh lemon thyme or rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice
1. Equip the food processor with the thin or medium slicing disk, then feed the pieces of carrot down the small inner feed tube one by one, pulsing all the while.
2. Heat the olive oil in a large heavy skillet over moderate heat for 2 minutes, add the carrots, and toss until lightly glazed with oil. Mix in the broth, thyme, salt, and pepper.
3. Adjust the heat so the mixture bubbles gently, cover, and cook, stirring once or twice, until the carrots are tender, 10 to 15 minutes. Taste for salt and pepper and adjust.
4. Remove the sprigs of thyme, add the lime juice, toss well, and serve with roast veal, lamb, turkey, or chicken.
New Recipes for the New Generation of Food Processors
+ Dozens of Time-Saving Tips
by Jean Anderson
Hardcover, 304 pages
Price: $27.50; $41.50 (CAN)
Recipe reprinted by permission.
This page created March 2003