This is very small for a small side dish, but you can double it or promote it entirely in a larger dish.
- 1 pound (455 grams) baby carrots, peeled and chopped
- 5 tablespoons (75 grams) unsalted butter, divided
- ¾ cup panko-style panko-style
- Kosher salt
- 1 Medium Shilet, done
- 2 cloves garlic, minced
- 3 tablespoons (25 grams) all-purpose flour
- 1 cup (235 ml) vegetable broth
- Fresh black pepper
- 2 tablespoons capers, drained
- 3 tablespoons of minced parsley, or a mix of your favorite herbs such as chives and dill
- 1 cup (85 grams) gruyere or comte cheese
Prepare the carrots: Our biggest enemy here is the way children get into water and into bags. But, it’s worth the trouble to be free! Drain the carrots (there’s a puddle at the bottom of the bag just waiting to splash you) and place them in a bowl with several layers of paper towels 10 minutes before starting. Quarter the carrots lengthwise and return them to a bowl lined with paper towels while you work on something else.
Make the brown butter crumb: In a large skillet, melt 2 tablespoons (30 grams) of butter over medium heat and continue cooking, stirring here and there, until the butter has brown flecks all over and is fragrant. Add the breadcrumbs and two pinches of salt to the pan and toast, stirring until golden brown. Scoop the crumbs out and put them aside.
Make the sauce: Heat the remaining 3 tablespoons (45 grams) of butter and brown, too. Once browned, increase heat to Medium-High and add sothets. Cook the checks until they are tender and beginning to brown around the edges, 3 to 5 minutes. Add the garlic and cook for one more minute. Add the flour and cook until it disappears; It will look like a chunky paste. Add the broth, stir until the flour in the mixture is dissolved. Bring the sauce to a simmer and season with 1 teaspoon kosher salt The sauce will seem too thick but that depends on the purpose; A lot of water will come out of the carrots as they bake. Add the carrots and stir to combine, cooking them together for one minute. Stir in 2 tablespoons of herbs.
Assemble the bake: Transfer the carrots and their sauce to 1 baking dish. Cover tightly with foil and bake for 45 minutes to 1 hour, until the carrots are soft (spear with a knife or tooth to check for resistance). Increase oven temperature to 400°F (205°C). Transfer briefly to a HeatSafe hot spot. Remove the foil, stir in the capers. Mix the cheese and breadcrumbs and sprinkle on top. Return to oven for 10 minutes, or until cheese is melted. For more color on top, run the pan briefly under your oven broiler.
Serve: Sprinkle with 1 tippuon herbs and serve.
Do it ahead: You can prepare the dish up to the point where it goes into the oven and freeze for a few hours, or overnight in the fridge. You can also pause before adding cheese and breadcrumbs for the final bake; This will be good to do well before serving. Leftovers can be reheated in a 350-degree oven.
