If you’ve been following me on Instagram, you may recall an image of my Christmas dinner where I served Saffron Cornish Hens with carnival rice, sautéed Brussels Sprouts and these delicious garden carrots. This simple yet scrumptious recipe was one of the dishes I prepared in my cooking class in France. I shared the appetizer from the class here. This is the first time I’d used fresh carrots, the kind with the green leaves still attached.
The first thing I noticed was the carrots were much slimmer and tender than the ones in the supermarket and they smelled really carroty! I found fresh carrots at #Central Market in my area so you should be able to find them at a specialty grocer. You really need the ones with the greens to get the look.
Bon Appetit!
Yields 4 servings
Ingredients
- 1 bunch fresh carrots 8-10
- 2 tablespoons butter
- 1 tsp. cumin
- 1/2 tsp. salt
Instructions
- Trim green leaves from carrots and remove skin with peeler. Cut carrots vertically in half. Melt butter in a Dutch Oven on medium heat. Add carrots and sauté. add Cumin and salt;saute. Cover and cook until tender. Carrots should have texture.