CAROTE BRASATE CON TIMO or BRAISED CARROTS WITH THYME

thyme

This weeks subject for Weekend Herb Blogging is actually going to a herb, thyme is going to straighten me up and put me on the right path after weeks of vegetables. I have a quite old thyme plant in a pot but I always forget when it’s time to replant other plants but it has a lot of guts and survival instinct and kind of thrives there on its own. Some periods I even forget to use it and then I pass periods when I use it a lot but it still remains a favourite herb of mine despite my inconstancy (sounds strange that word but maybe you get my drift anyway?). I use fresh thyme which is less strong than dried one. Thyme is together with rosemary and oregano one of the few herbs that actually increase in strength when it is dried so if you use dry thyme, less is better! Fresh thyme has a softer flavour so it’s better when you make dishes with more subtle tastes whereas the dry is perfect if you want a more spicy and savoury dish. It’s always good to throw it in from the start because thyme needs time (how could I resist that pun??) to develop a rounded taste and don’t forget to ‘rip’ the leaves from the more woody stem. Well now when I come to think about it, I bought some thyme when I was in Sweden and that didn’t have a woody stem at all but on the other hand it didn’t have a very strong taste either…

carrots


CAROTE BRASATE CON TIMO or BRAISED CARROTS WITH THYME

Carrots
Thyme
1 clove of garlic (optional)
Salt
Olive oil

– Peel and slice the carrots thinly, I have a slicer on my square grater, a built-in mandolin so to speak.
– Start braising them in olive oil together with a sprinkle of salt, all the thyme you want (when will I stop this?? sorry) and the garlic if you want that.
– When the carrot coins are golden and soft it’s time to eat!

Don’t forget to check up the round up at Kalyn’s Kitchen on Monday, I’m sure you will find a lot of interesting things to read and maybe even some new food blogs!

carrots and thyme

L