This is a relatively small side dish, but you can definitely double or triple it in a larger dish.
- 1 pound (455 grams) baby carrots, the peeled, bagged type
- 5 tablespoons (75 grams) unsalted butter, divided
- ¾ cup plain panko style breadcrumbs
- Kosher salt
- 1 medium shallot, chopped
- 2 cloves of garlic, chopped
- 3 tablespoons (25 grams) all-purpose flour
- 1 cup (235 ml) vegetable broth
- Freshly ground black pepper
- 3 tablespoons minced parsley, or an herb blend of your choice with carrots like chives and dill, divided
- 2 tablespoons capers, drained
- 1 cup (85 grams) grated Gruyère or Comté cheese
Prepare the carrots: Our biggest enemy here is the way waterlogged baby carrots are presented in bags. But the ease is worth it! Drain the carrots (there’s a puddle at the bottom of the bag just waiting to splash you) and place them in a bowl lined with a few layers of paper towels for 10 minutes before starting. Quarter the carrots lengthwise and return them to the towel-lined bowl while you work on the other items.
Make the browned butter crumbs: In a large skillet, melt 2 tablespoons (30 grams) of butter over medium heat and continue cooking, stirring here and there, until the butter has brown spots all over and smells dreamy. Add the breadcrumbs and two pinches of salt to the pan and toast, stirring, until completely browned. Remove the crumbs and reserve them.
Prepare the sauce: Heat the remaining 3 tablespoons (45 grams) of butter and brown them as well. Once browned, increase the heat to medium-high and add the shallots. Cook shallots until soft and beginning to brown around the edges, 3 to 5 minutes. Add the garlic and cook for another minute. Add the flour and cook until it disappears; it will look like a thick paste. Add the broth, stirring until the flour mixture disperses. Bring the sauce to a boil and season with 1 teaspoon kosher salt (I use Diamond brand; start with half of other brands) and plenty of grindings of black pepper. The sauce will seem too thick but that’s intentional; more water will come out of the carrots as they cook. Add the carrots and mix, cooking them together for a minute. Stir in 2 tablespoons of herbs.
Assemble and bake: Transfer the carrots and their sauce to a 1-quart baking dish. Cover tightly with foil and bake for 45 minutes to 1 hour, until the carrots are tender (throw with a knife or toothpick to check for resistance). Increase oven temperature to 400°F (205°C). Briefly transfer the dish to a heat-resistant surface. Remove foil, stir in capers. Mix the cheese and toasted breadcrumbs and sprinkle on top. Return to oven for 10 minutes or until cheese is melted. For more color on top, briefly place the pan under your oven’s broiler.
Serve: Sprinkle with remaining 1 tablespoon herbs and dig in.
Do it in advance: You can prepare the dish until it goes in the oven and rest for a few hours, or overnight in the refrigerator. You can also pause just before adding the cheese and breadcrumbs for final cooking; This would be ideal to do just before serving. Leftovers can be reheated in a 350 degree oven.
