Crunchy Brown Butter Baked Carrots
Description:
Ingredients
- 1 pound (455 grams) baby carrots, the peeled and bagged kind
- 5 tablespoons (75 grams) unsalted butter, divided
- ¾ cup panko-style plain breadcrumbs
- Kosher salt
- 1 medium shallot, chopped
- 2 garlic cloves, minced
- 3 tablespoons (25 grams) all-purpose flour
- 1 cup (235 ml) vegetable broth
- Freshly ground black pepper
- 3 tablespoons minced parsley, or a mix of herbs you like with carrots such as chives and dill, divided
- 2 tablespoons capers, drained
- 1 cup (85 grams) grated gruyere or comte cheese