So, this is what I'm attempting for dinner:
Originally found here
I don't know what it is about multicolored carrots that makes them seem magical, but I swear, if you eat enough purple carrots you'll never be sick again. (disclaimer.....that is potentially some dodgy science and less than researched guarantees).
I often underestimate just how good carrots are too. They're sweet, savory and among my favorite things, crunchy. If it has some substance for my needy mandibles, I'm in.
Give it a whirl, what have we got to lose? If anything, it will look pretty, and we ALL know that whatever looks pretty has a 95% chance of tasting pretty too;) (perhaps also based on less than refutable science).
- lbs. carrots, trimmed & peeled
- 4 tablespoons butter
- 1-2 tablespoons olive oil
- 2 cloves garlic, peeled and thinly sliced
- a handful of micro kale
- 4-5 tablespoons heavy cream
- salt, pepper & herbs de provence, to taste
Preheat the oven to 350 F. Mix carrots with olive oil and sprinkles of salt, pepper & herbs de provence, and roast for 15 minutes, or until tender.
Melt butter in the saucepan, add garlic and stir until fragrant (this is an interesting and makes-me-feel-inept sort of guideline, so let's just say around 10-15 mins). Season with salt, pepper & herbs de provence, and stir in heavy cream. Simmer over low heat for 10-15 minutes. Add micro kale and remove from the heat. Combine roasted carrots with the sauce and serve immediately.