This week's Recipe of the Week contributor is Sarah Britton, photographer, food blogger and author of veg-centric cookbook, Naturally Nourished.
If you’re still not convinced that simple food can be wildly delicious, give this recipe a try. With just a few humble ingredients, you can have a truly gourmet food experience! Brown butter is made by cooking butter until the milk solids in it have caramelized, creating a richer, deeper, nutty-flavored butter. If you cannot find young carrots (look for them in the spring and early summer), use regular large carrots and slice them in half lengthwise before roasting. This will also help reduce the cooking time.
Brown Butter Carrots
14 young carrots with tops
2 teaspoons coconut oil or ghee
Fine sea salt
2 tablespoons unsalted butter
1 shallot, finely diced
½ teaspoon Dijon mustard
1½ teaspoons apple cider vinegar
1 tablespoon raw, unsalted pistachios, lightly toasted and chopped
Handful of fresh dill
Preheat the oven to 400°F / 200°C. Scrub the carrots well (do not peel them), and trim off all but 1 inch of the tops. Rub each carrot with a little coconut oil and place them on a rimmed baking sheet. Season with salt and roast until the carrots are tender and blistered, 20 to 30 minutes.
Meanwhile, make the dressing: In a small skillet, melt the butter over medium heat. Add the shallot and swirl the pan over the heat until the butter has changed color from yellow to light brown, 5 to 7 minutes (the butter can burn very quickly, so keep an eye on it). Remove from the heat and pour the butter and shallot mixture into a jar with the mustard, vinegar, and a generous pinch of salt. Seal the jar and shake vigorously to blend.
Remove the carrots from the oven and place them on a platter. Pour the dressing over top and scatter the pistachios and dill over top. Serve immediately (the dressing will harden if left at room temperature for too long).
Sides me up! Turn this into a complete meal by serving the carrots over cooked green lentils.