Friday, August 8, 2014

Carrot Confit

I love Mark Bittman, food writer for the NYT. I have several of his cookbooks and I find his videos amusing. Watch this and you'll know how to make the dish below:

You'll need:
olive oil
salt and pepper
fresh thyme

1 comment:

  1. The video was great! I can't wait to make these carrots. And, I think I need a Mark Bittman cookbook!