Creators
Samantha & Chris Mener
Description
This vibrant dish features sautéed baby rainbow carrots and Cincinnati radishes, enhanced with garlic, herbs, and creamy goat cheese, making it a delightful side or a satisfying vegetarian meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Bay Leaf | 4 | |
Baby Rainbow Carrots | 6 bunch | peeled and destemmed |
Bone Broth | 1 cup | |
Butter | 2 tbsp | |
Cinncinati Radish | 2 bunch | peeled and destemmed |
Cumin Seeds | 1/2 tsp | |
Garlic | 8 clove | minced |
Goat Cheese | 1 cup | |
Lemon Juice | 2 1/2 tbsp | half lemon |
Olive Oil | 4 tbsp | |
Rosemary | 2 sprig | |
Sage | 2 sprig | |
Salt | 1 1/2 tsp | |
Tarragon | 2 sprig | large |
Thyme | 4 sprig |
PREPARATION
- Melt butter and olive oil in a large cast iron skillet on medium heat
- Add carrots, radish, garlic, bay leaves, tarragon, thyme, sage, cumin seeds and salt to skillet
- Cook stirring occasionally for 10-15 minutes until carrots begin to brown.
- Add bone broth, lower heat a bit and cover.
- Cook for 10-15 minutes or until carrots are soft enough to pierce with a fork and liquid is almost entirely reduced
- Remove from heat and discard bay leaves and herb sprigs.
- Drizzle carrots with lemon juice.
- Sprinkle with goat cheese, a little extra salt and a few pinches of chopped herbs
SUGGESTIONS
- These carrots were delicious as a side with my roasted chicken and potatoes
- Drizzle with a bit of honey if you’d like an extra bit of sweetness
- Would make a lovely vegetarian meal on top of a bed of lettuce and quinoa