MARTINE’S ALPINE DINNER
Martine Cuenat, EatWith, Barby, France
 
Served with a view of Mont Granier and the Belledonnes in the French Alps, near the historic city of Chambéry

Oven-roasted Carrots
 
Carrots
Olive oil
Thyme
3 shallots cut in quarters
Salt and pepper
 
Wash the carrots but don’t peel them. Place them on a pan lined with parchment baking paper and sprinkle with thyme, salt, and pepper. Cut shallots in quarters and lay on top. Drizzle with a lot of olive oil. Bake in 180 degree Celsius oven for 30 to 45 minutes if carrots are small, 1 hour if they are large. Test by poking with a knife. 

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​For more French Alpine recipes and their backstories, see my post
​You Are What — and Where — You Eat

These recipes are being collected on a Mediterranean Comfort Food Tour, a five-month journey around the Mediterranean rim exploring what food can tech us about other cultures — and our own.

​​See all my Comfort Food Recipes.