Although any pretty much any carrot will work, big Chantenay carrots are great here. Chantenay become sweeter and seem to be tenderer as they get larger, and for slow cooking, as in this recipe, they are perfect. The nuts added at the end add crunchy contrast to the tender vegetables, and the nutty flavor adds depth to the dish.
INGREDIENTS:
4-5 Chantenay carrots, peeled and cut into 1 x ½ inch slices, angled as needed to achieve the 1 inch length 3 cups Romano beans, cut into 1 inch lengths ½ bunch scallions, whites cut into 1 inch lengths (optional-greens sliced finely, kept separate*) 2 cloves garlic, minced 2 sprigs thyme, leaves only, chopped Olive oil as needed Salt and pepper to taste ¼ cup water or white wine, or as needed ½ cup of chopped toasted almonds or hazelnutsMETHOD:
Heat a 4 quart sauté pan or pot with a tight lid over medium heat. Film liberally with oil and get oil hot but not smoking. Add carrots and toss to coat with oil. Sauté until carrots are getting golden. Remove from pan to a bowl and keep warm.
Add the scallion whites and sauté until just picking up color-1 to 2 minutes. Add the garlic and cook until fragrant, stirring to prevent burning. Add the thyme and stir in.
Add the Romano beans and stir to coat with the seasoning. Season with salt and pepper and add the liquid. Cover with the lid and bring to a simmer. Scatter the carrots over the top of the beans, shaking the pan a little so some of the carrots settle to the pan bottom. Replace the lid so it is tight and lower the heat to its lowest setting.
Cook, unmolested, for 30 minutes. After 30 minutes, check to see that there is still liquid in the pan. If the dish seems in danger of drying out, add a little more liquid to the pot and put the lid back on. Continue cooking.
Cook until the beans are meltingly tender, but remain intact when you use a fork to stab one. This should take around 45 minutes to an hour total.
When ready to serve, scatter the nuts over, and if you wish, the scallion greens.
Serve hot.
Chef’s Notes:
If you wish, you can use the scallion tops as the garnish for the dish instead of the nuts. They tops will provide some crunch, but will be brighter in flavor and add allium funk to the dish. They will contrast with the sweetness of the carrots and Romanos, and will pick up the garlic and scallion flavor of the dish. Using the nuts adds crunch great crunch which contrasts with the silkiness the ingredients of the dish reach, and the nuttiness emphasizes the sweet flavors in the beans and carrots, and picks up the earthy notes of these vegetables.
Serves: 4
Source: Chef Andrew E Cohen
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