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.
This wonderful Fall recipe comes from the Soho Farmhouse in England. Wow SoHo sounds like an all encompassing foodie vacation destination.
It’s a 100-acre estate located on the edge of the Cotswolds in Oxfordshire. It’s centered around an 18th-century farm, which houses a Main Barn (the club house and restaurant) and public areas, called the Farmyard area. Accommodation is largely in log cabins, 40 of which line the shores of three man-made lakes.
With more than 500 different fruits and vegetables grown onsite, the Main Barn restaurant, overseen by celebrity chef Tom Aikens, is almost entirely self-sufficient when it comes to produce. Pork and beef come from a neighboring farm; meats are cured n a cabinet lined with Himalayan salt; the kitchen makes its own butter, cheese and bread; and pre-mixed cocktails are flavored with house herbs. Guests also receive the ingredients for grilled cheese sandwiches on arrival, with double Gloucester cheese and sourdough bread.
Anyway, for this recipe, the chefs at Soho Farmhouse rely on resident gardener Anna Greenland, who has grown 14 varieties of heirloom carrots.
This would be a great side dish for this simple and full of flavor Coriander Crusted Pork Tenderloin. Fall food at it’s best.
I relied on my local Whole Foods Market for a beautiful batch of heirloom carrots to recreate this one. The flavors are marvelous and with a scoop of goat cheese, each bite is a great combination of texture and quality.
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds medium carrots peeled
- 6 cloves garlic crushed
- 3 tarragon sprigs
- 2 thyme sprigs
- 1 rosemary sprig
- 2 leaves bay
- 2 star anise
- 1/8 teaspoon cumin seeds
- 1/8 teaspoon fennel seeds
- 1/8 teaspoon mustard seeds
- Kosher salt
- 2 tablespoons honey plus more for serving
- 2 tablespoons apple cider vinegar
- 1 1/2 cups chicken stock
- 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
- 6 ounces fresh goat cheese and flaky sea salt for serving
COOK THE CARROTS In a large, deep skillet, melt the butter in the olive oil. Add the carrots, garlic, tarragon, thyme, rosemary, bay leaves, star anise and the cumin, fennel and mustard seeds and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the carrots are golden, about 12 minutes. Add the 2 tablespoons of honey and cook, stirring, until the honey is lightly caramelized, about 3 minutes. Stir in the vinegar and cook until the carrots are evenly coated, about 2 minutes. Add the stock, cover and cook over moderately low heat, stirring occasionally, until the carrots are tender and the liquid is syrupy, about 20 minutes; discard the herb sprigs, bay leaves and star anise. Transfer the carrots to a plate and let cool slightly; halve lengthwise.
MAKE THE GREMOLATA In a medium bowl, combine the parsley, tarragon, garlic, lemon zest and olive oil; season with salt and pepper.
Spread the goat cheese on plates and drizzle with honey. Top with the carrots and gremolata, sprinkle with flaky sea salt and serve.
Glazed Carrots with Goat Cheese and Honey … It’s What’s for a Side Dish