Monday, November 17, 2008

Roasted Heirloom Carrots

Serves 6 people

4 Bunches Mixed Heirloom Carrots
3 Shallots sliced Thin
1/2 cup Red or White Wine Vinegar
1 Cup Extra Virgin Olive Oil
2 Bunches Chopped Italian Parsley
1 Bunch Chopped Chives
2 Tablespoons Ground Cumin
2 Lemons juiced
Kosher or Sea Salt/Black Pepper to taste
Cut off the Green Tops of the carrots and Wash In Ice Cold Water to remove any sand. Reserve until later.
In order to preserve the beautiful colors of Carrots, do not peel, instead take a new green scrub sponge from the sink and lighly scrub the outer layer of the carrots removing any dirt or sand from them.
In a Large mixing bowl season the carrots with salt, pepper, sliced shallots and half of the olive oil and lay flat on an aluminum lined baking sheet. Roast in oven at 450 degrees until the tips become blackened and the Carrots are toasted on the outside and tender on the inside approximately 30 minutes
Remove from the oven and cool.
Combine in mixing bowl the roasted carrots, chopped herbs, cumin, red wine vinegar, lemon juice and the remaining olive oil. Transfer to Platter.
**For an additional component, Puree in a food processor the tops of the carrots, 5 basil leaves, 10 mint leaves, shallots, one garlic clove, Extra Virgin Olive Oil and Red Wine vinegar

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