Thanksgiving mode has officially begun at our house. And I love it. We’re currently ramping up for T.D.R.F.T.W.W.S.O.T.A, or “Thanksgiving Dress Rehearsal For Those We Won’t See On Thanksgiving, Actually.” It’s our 3rd year, let me explain the concept: we host a sit-down Thanksgiving meal any time during the month of November before the actual day. The table is set, the turkey is cooked, and it’s a chance to make the dishes you’ve never made before and give them a trial run before running off to your real Thanksgiving event. Basically, it’s Thanksgiving times two and while it seems like double-duty it actually allows us to see our friends that already have family commitments. Scratch your head, I know what you’re thinking: Thanksgiving is crazy enough, why would I want to do it twice? See, here’s the thing: having a trial run is fun, low key and just feels different. More like a dinner party. And when the big day comes you know what we do? We get out of the house and visit friends and family, bringing the dishes we’ve tested and know will be enjoyed by everyone.
This year there’s one recipe that I knew wouldn’t need any testing because it comes from Dorie Greenspan’s new book, Around My French Table: More Than 300 Recipes from My Home to Yours. There’s a reason why it’s #1 on Amazon and the New York Times Bestseller list. I want to sleep with it under my pillow. I’m sure we all do the same thing when looking through cookbooks: we flip through, saying to ourselves “Oh, I’ll make this!” before flipping through 5 or 20 pages before saying it again. However, with Dorie’s book I find myself saying that on every page, with every recipe, and it’s clearly going to be a problem for me. One giant delicious problem. Back back to Thanksgiving. I’m serving her recipe because I love carrots as a side dish, they add color to the table as well as that sweetness that goes well with just about anything. And any chance I can get to add vegetables I’ll go for it. Dorie’s recipe is simple yet flavorful thanks to the generous amount of ginger, some garlic and cardamom seeds. It just tastes like the holidays, a phrase I’m not sure I can explain.
Spiced Butter-Glazed Carrots from Dorie Greenspan’s Around My French Table
I am obsessed with this book and will tell anyone who will listen to me that I feel like it was written just for me. Of course I know this isn’t true but it will now live on my shelf of “forever” books: the ones that I will always keep near me.
2 tablespoons unsalted butter
1 small onion, finely chopped
1 ½-inch fresh ginger, peeled and then sliced thin
1 garlic clove, split with the germ removed and then sliced thin
seeds from 4 cardamon pods, bruised slightly in mortar and pestle or with back of chef’s knife
salt and freshly ground white pepper
12 medium carrots (about 1 ½ pounds), trimmed, peeled and cut on the diagonal into 2-inch pieces
1 cup chicken broth
Over medium heat, melt the butter in a medium-sized saucepan. Stir in the chopped onion, ginger, garlic and cardamon seeds, season very lightly with salt and white pepper and cook, stirring, until the vegetables soften, about 5 minutes. Add the carrots and stir to coat them with the butter. Pour in the chicken broth and bring to a boil, then lower the heat to a simmer. Cover the saucepan and cook until the carrots are tender, 10 to 15 minutes.
Remove the cover, raise the heat, and cook until the broth almost evaporates completely, leaving the spiced butter glazing on the carrots. Season with salt and pepper and serve.
Dorie says these are best served soon after they are prepared but can be refrigerated overnight and gently reheated the next day. When I made these at home that’s exactly what I did the day after with my leftovers and they were just as delicious. I love this recipe.
Special thanks to Dorie for reprinting permission. Please buy this book, it’s phenomenal!