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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A delicious and unique way to prepare carrots. Chef Suzanne Goin serves this at her much-acclaimed L.A. restaurant. Recipe was printed in her cookbook, Sunday Suppers at Lucques . It's a great dish for fish or poultry. Ingredients:
2 lbs carrots, peeled and cut into 1/4 inch rounds |
cilantro, 1 handful stems and 1/4 cup leaves |
3/4 cup extra virgin olive oil |
1 cup diced white onion |
kosher salt & freshly ground black pepper |
Directions:
1. Steam the carrots with the cilantro stems for about 20 minutes, until tender.
2. When the carrots are almost done, heat a large pot over high heat for 1 minute. Pour in 1/2 cup olive oil, and add the onion. Season with 2 teaspoons of salt and a frew grindings of black pepper, and cook the onion for about 5 minutes, stirring often, until it's translucent.
3. Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pot with a wooden spoon, until the carrots are lightly caramelized.
4. Puree the mixture in a food processor until it's smooth. With the motor running, slowing pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the puree is very smooth. Season to taste and serve warm.
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