This carrot dish makes a wonderfully sweet, fragrant accompaniment that suits rich comfort dishes like beef, venison or game suet puddings and pies, but also more delicate things like baked trout and salmon, or any grilled white fish. I really like the fact that it’s a hands-off carrot dish that’s cooked in the oven rather than on a hob. You can pretty much forget about it once in the oven.
The carrots will stay warm under foil for 15 minutes or so, if the other elements of your meal need more time, but wait until you are about to serve before you add the herbs. On which note, if you’re not a fan of dill, or it wouldn’t work with the rest of your meal, then try parsley, chervil, tarragon or thyme instead. Sprinkle the first three over at the end, as with the dill; the thyme leaves can be cooked with the carrots.
Ingredients
- 600 g Chantenay or baby carrots
- 1 celery stick, very finely diced
- 30 g butter, diced
- 175 ml dry white wine or Noilly Prat vermouth
- Fronds from 6 stems dill, roughly chopped
- Sea salt
- Preheat the oven to 200˚C/Fan 180˚C/Gas 6. Scrub the carrots well but don’t peel them, then place them in a gratin or baking dish into which they fit snugly in one or two layers. Add the celery, dot with the butter, then pour in the wine. Put a tight-fitting lid on the dish or cover with two layers of kitchen foil and bake for 45–50 minutes.
- Once the time is up, check that the carrots are tender, then stir well and season with plenty of salt. Just before serving, sprinkle the chopped dill over the top. Mix and serve, ensuring everyone takes a spoonful or two of the cooking liquor along with their carrots.
