Carrots are transformed into an impressive side dish or starter when sauteed with fresh herbs and spices, then glazed with apple cider vinegar and honey.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds medium carrots, peeled
- 6 garlic cloves, crushed
- 3 tarragon sprigs
- 2 thyme sprigs
- 1 rosemary sprig
- 2 bay leaves
- 2 star anise
- 1/8 teaspoon cumin seeds
- 1/8 teaspoon fennel seeds
- 1/8 teaspoon mustard seeds
- Kosher salt
- Pepper
- 2 tablespoons honey, plus more for serving
- 2 tablespoons apple cider vinegar
- 1 1/2 cups chicken stock
- For the gremolate:
- 1 cup chopped parsley
- 1/4 cup chopped tarragon
- 1 teaspoon finely grated garlic
- 1 teaspoon finely grated lemon zest
- 1/2 cup extra-virgin olive oil
- Kosher salt
- Pepper
- 6 ounces fresh goat cheese and flaky sea salt, for serving
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