The Soho Farmhouse Cooking School in Oxfordshire, England shared this recipe in the current issue of Food & Wine Magazine. Aromatic herbs infuse the carrots before they are gently cooked in stock. Then they are placed on a goat cheese and honey base and topped with parsley gremolata, one of the most delicious layers on the plate.
What a beautiful way to eat your veggies!
1 cup chopped flat parsley
1/4 cup chopped tarragon
1 teaspoon finely chopped garlic
1 teaspoon finely grated lemon zest
1/4 cup extra-virgin olive oil
Sea salt & pepper
1 1/2 pounds carrots (thin ones work best), peeled, tops cut off about 2” from end of carrot
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1-2 garlic cloves, minced
3 tarragon sprigs
2 thyme sprigs
1 bay leaf
1 star anise
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/4 teaspoon mustard seeds
Sea salt and pepper
2 tablespoons honey, plus more for finishing
2 tablespoons apple cider vinegar
2 cups chicken stock, preferably homemade
6 oz. goat cheese and Maldon flaky sea salt for topping
In a medium bowl, prepare and combine all the ingredients. Season with salt and pepper. Set aside.
1. In a large deep skillet, heat the olive oil. Melt the butter in the oil. Add the carrots, garlic, tarragon, thyme, rosemary bay leaf, star anise, and cumin, fennel and mustard seeds. Season with salt and pepper. Cook over moderate heat until the carrots slightly caramelize on the outside, about 12 minutes. Add two tablespoons of honey and cook for about 3 minutes until it caramelizes. Stir in the vinegar and cook until the carrots are coated with the sauce, about 2 minutes. Add the chicken stock and cook over medium-low heat with the lid partially on top. When a fork pierces a carrot, remove it from the pot. If some carrots are not cooking through, cut them in half until they are done.
2. On a platter, crumble the goat cheese and drizzle the honey on top. Arrange the carrots over the cheese. Sprinkle the gremolata on top of the carrots. Sprinkle with flaky sea salt.
Enjoy the carrots warm, or cold. Makes 4-6 servings.
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