Carote brille- Drunk carrots

carote brille.jpg

A super simple side dish using white wine which goes well both with fish or meat.

For 4 people

Carrots 600 g
Shallots 2
Tomato sauce 3 tablespoons
Bay leaf 1 (discard before serving)
Lemon 4 slices
Thyme 1 sprig
Sliced almonds 1/3 cup (optional)
White wine ½ glass
Salt and Pepper To Taste


  • Cut carrots into thick slices.

  • In a small skilled toast the almonds on medium heat until golden.

  • Boil them adding lemon, bay leaf, thyme and shallots in the cooking water. Salt and pepper to taste.

  • After about 15 minutes add half a glass of wine and tomato sauce, continue cooking for about 10 minutes and drain but keep the liquid.

  • Sift liquid and reduce it on medium heat until it thickens, then pour it on carrots before serving.