Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Ingredients:
1½ pounds carrots, peeled and cut into thick matchsticks
2 tablespoons butter
2 garlic cloves, thinly sliced (if desired)
2 thyme sprigs
1¾ cups chicken stock
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. In a large ovenproof skillet (one that has an accompanying lid, which will be used later), melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.
2. Cover the skillet with the lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor.
Ingredients:
1 bunch carrots, trimmed of greens, peeled and chopped into matchsticks
2 tablespoons unsalted butter
2 tart apples, peeled, cored and cut into ½-inch wedges
2 tablespoons finely-chopped shallots
2 teaspoons minced fresh rosemary
Sea salt and fresh ground pepper
Method:
1. Put the carrots in a skillet and add just enough salted water to cover. Cover and bring them to a boil over high heat. Reduce the carrots to medium-low and simmer until the carrots are crisp-tender, 4-5 minutes. Drain and set the carrots aside.
2. Dry the skillet and return it to the stove. Add 1 tablespoon of the butter and melt it over medium-high heat. Add the apples and cook, stirring occasionally, until they are lightly browned, about 3 minutes. Stir in the shallots and cook, stirring occasionally, until they soften, about 1 minute.
3. Add the carrots with the remaining tablespoon butter and rosemary. Cook, stirring occasionally, until they are well combined and the carrots are hot. Season to taste with salt and pepper and serve.
Rise n’ Shine Recipes
Good morning! Wake up to this week’s menu of farmhouse favorites, which has everything you need to whip up a luxurious and leisurely weekend brunch. The lineup comprised of locally-roasted coffee, velvety Vache cheese, organic breakfast sausage patties, cinnamon-raisin bread, cranberry orange scones, and farm-fresh eggs is complemented by fragrant herbs, beautiful radicchio and greens, and a medley of fall mushrooms, plus Bella Luna orchard apples, carrots, sweet Italian peppers, and winter citrus like Cara Cara oranges, lemons and limes. Enjoy!
Here are a few recipe ideas for the week:
Mushroom Scramble
Serve this earthy scramble with a crisp salad of greens to complete the meal.
Radicchio and Roasted Squash Salad with Maple-Balsamic Dressing
This salad is bright with fall flavors!
Honey & Thyme-Roasted Carrots with Feta
A delightfully-fresh spin on roasted carrots.
Maple-Spiced Apples
These fragrant apples would be wonderful served on French toast.
Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over pancakes, waffles, or this week’s scones!
Honey & Thyme-Roasted Carrots with Feta
A delightfully-fresh spin on roasted carrots.
Method:
1 bunch carrots, peeled
2 teaspoon butter, melted
2 teaspoon honey
½ teaspoon fresh thyme
⅛ teaspoon cayenne pepper
⅛ teaspoon smoked paprika
½ cup feta, crumbled
¼ cup pomegranate seeds
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 425° and line a baking sheet with parchment paper or foil.
2. In a small bowl melt butter in the microwave (about 15 seconds). Add honey, thyme, cayenne, smoked paprika and a pinch each salt and pepper to the melted butter and mix together.
3. Pour the seasoning mixture over carrots and toss to make sure they are evenly coated. Spread carrots out on the baking sheet and roast for 20 minutes, flipping after 10 minutes.
4. Transfer roasted carrots to a serving dish and top with crumbled feta and pomegranate seeds. Serve warm.
