It's that time of year, the doldrums of winter. Luckily so far mature nature has been pretty kind to us New Englanders, it was 70 degrees on christmas eve. That doesn't mean we are in the thick of things when it comes to our available local produce. Time to load up on storage vegetables and wait for temps to warm up, to bring us some fresh spring produce.
In the meantime, what your not going to cook? Your going to live off pad thai and pizza during your hibernation? As appealing as it may sound, were still cooking local and want you to be able to do so as well.
In the coming weeks we will be posting recipes highlighting produce that is available at your local farmers markets. This week we will be starting things off with our Spicy Buttermilk Carrots. Something quick, cheap, delicious and just spicy enough to forget that your windows are icing up.
Prep Time 5 minutes
Cooking Time 10 minutes
Yield: 4 small portions, 2 large portions
- Carrots 650 g
- Buttermilk 420 g
- Stock or Water 95 g
- Butter 15 g
- Apple 15 g
- Saffron 4 g
- Berber 8 g
- Garlic powder 8 g
- Ground Ginger 8 g
- Curry Powder 10 g
- Sea Salt 4 g
- Sesame Seeds
- Cut carrots into 1/4 think disks
- Heat up a large pan that can hold all carrots in 1 layer no overlapping (we use cask iron) add a little bit of grape seed oil and butter
- Once butter and oil mixture is foaming add the carrots in 1 layer (work in batches if needed) Cook for 3 minutes on 1 side and flip to cook another 3 minutes, remove from hear when done.
- Take all of your now cooked carrots and add them back to the pan (Don't worry they can overlap now) Add buttermilk and spice mixture.
- Reduce mixture down, tossing occasionally, until a think paste starts to hold onto the carrots about 5 minutes
- Remove from pan and pour all the carrots and buttermilk mixture to a bowl, grate apple into mixture and toss
- To plate all to a large bowl or plate, garnish with cilantro and sesame seeds