13 degrees, frost
Easily, Bruno Major
Two bags of Alaska Grown carrots showed up at the restaurant for the chef to try, courtesy of a local farmer. They had just recently been pulled from the ground, but they were clean and symmetrical, portioned evenly into two clear plastic bags, each with a wooden tag. There was attention to detail, demonstrating a clear pride for their product. The closer the restaurant gets to opening, the more often I arrive to find local food samples. A couple of weeks back it was two dozen duck eggs. Last week, the first harvest of micro greens from the hydroponic farm. I take the samples home to recipe test, wanting to do the ingredients – and thus the farmers behind those ingredients- justice by making something beautiful.
I enjoy roasting carrots whole, leaving a bit of the green tops and those squiggly little root strands at the bottom. This works best when the carrots are uniform in size. If you have some bigger ones, slice them in half down the center. Whole roasted carrots are somehow rustic and fancy at the same time. Pile them together on an oblong platter and serve them up alongside a pot roast or roasted chicken. Often, you’ll see carrot recipes go the sweeter route, with honey or brown sugar or orange. I was quite taken with this saltier take, with butter, garlic, and a crispy layer of golden parmesan cheese, finished with a sprinkling of fresh parsley. This is one of those simple recipes that will have you standing over the pan, eating carrots with your fingers and grabbing the garlicky cheese bits that are stuck to the pan (my favorite part).