Recipes // Soups // Nantes Carrot Stew

Nantes Carrot Stew

This sweet stew is full of flavor and hearty bites that will leave you satisfied.

  • 2 pounds sweet carrots, preferably Nantes
  • 1 teaspoon coriander seeds
  • 1 teaspoon caraway seeds
  • 4 to 6 tablespoons (2 to 3 ounces) unsalted butter
  • Kosher salt
  • 2 tablespoons dry sherry or Madeira
  • 1 cup fresh carrot juice
  • Large pinch of Yellow Curry Powder (page 336) or Madras curry powder

Peel the carrots and cut them into oblique shapes.

Make a sachet of the coriander and caraway seeds by wrapping them in a piece of cheesecloth and tying it with kitchen twine.

Melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the carrots, season with salt, and cook, stirring often, until the carrots begin to give off their juices, about 7 minutes. Lower the heat as necessary to keep the carrots from browning. Add the sherry and cook for 2 minutes. Add the carrot juice, curry powder, and sachet and cook, swirling the pan, for 2 more minutes, or until the carrots are just tender. (The carrots can be cooled and refrigerated in the liquid overnight.) With a slotted spoon, transfer the carrots to a bowl. Discard the sachet.

Simmer the carrot juice until reduced to a light glaze. Whisk in the remaining 2 to 4 tablespoons of butter, depending on your preference, 1 tablespoon at a time. Season to taste with salt, add the carrots, and swirl to glaze the carrots. Transfer to a serving bowl.


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