Saxon-style Country Carrots

Ingredients

In the original French dish, carottes paysannes, the carrots are typically cooked in a mixture of butter and water, seasoned with herbs such as thyme and bay leaf. However, in this Saxon adaptation, we use a combination of Saxon spices and herbs to infuse the carrots with a unique flavor profile. Additionally, the Saxon version may include ingredients such as smoked paprika or caraway seeds to add depth and complexity to the dish. We alse have the original recipe for Carottes paysannes, so you can check it out.

• 500g (1.1 lb) carrots, peeled and sliced 500g (1.1 lb) carrots, peeled and sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
3. 3.
   Add the sliced carrots to the pan and cook for a few minutes until they start to soften.
4. 4.
   Sprinkle the smoked paprika, caraway seeds, dried thyme, and bay leaf over the carrots and stir well to coat.
5. 5.
   Pour the vegetable broth into the pan and bring to a simmer.
6. 6.
   Reduce the heat to low, cover the pan, and let the carrots simmer for about 20-25 minutes, or until they are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove the bay leaf before serving.

Treat your ingredients with care...

• Carrots — Make sure to slice the carrots evenly to ensure they cook uniformly. Thicker slices will take longer to cook, while thinner slices may become too soft.
• Smoked paprika — Adjust the amount of smoked paprika according to your preference for smoky flavor. You can also use regular paprika if you prefer a milder taste.
• Caraway seeds — Toasting the caraway seeds before adding them to the dish will enhance their flavor.

Tips & Tricks

• For a richer flavor, you can substitute vegetable broth with mushroom broth.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Serve the Saxon-style Country Carrots with a dollop of sour cream or yogurt for added creaminess.
• Experiment with different herbs and spices to customize the dish to your taste preferences.
• Leftover Saxon-style Country Carrots can be enjoyed as a cold salad the next day.

Serving advice

Serve the Saxon-style Country Carrots as a side dish alongside roasted meats, such as pork or chicken. They also pair well with hearty sausages or as a topping for mashed potatoes.

Presentation advice

Garnish the Saxon-style Country Carrots with a sprinkle of fresh chopped parsley or chives to add a pop of color. Serve them in a rustic ceramic dish to enhance the country-style presentation.