Maroon Carrots

I grew up despising these ill prepared mushy munchkins; one vegetable I have always avoided as a side dish, in soups or picked around despite being the second most popular vegetable after our friend the potato. Yesterday I came across Maroon Carrots, the aesthetically stunning carrot cousin known for a bold golden interior and beet purple exterior. A carrot that holds a sweet, crisp texture, 40% more beta carotene than it’s cousin and is incredibly rich in antioxidants that lend to it’s colorful exterior. Now I can work with these!
As a chef, food preparation has become more than just flavor development. Plating, colors, cuts and composition swirl my mind as I explore local markets. What will my canvas look like? How will I maintain ingredient integrity while presenting a dish that tastes as good as it looks? To preserve the beautiful look of this carrot it is important when peeling to only remove a thin layer of the exterior. I made alternating knife cuts about 1 inch thick to prepare this beauty for an oven roast prior to glazing. Not only will this preserve the bold colors while cooking but will also maintain fantastic texture and shape.
Ginger Honey Glazed Maroon Carrots
3 Large Carrots
1 Clove Chopped Garlic
1 Tsp Chopped or Grated Ginger Root
2 Tbs Honey
Salt and Pepper
1 Tsp Melted Coconut Oil
1 Tbs Butter
1. Preheat over to 425
2. Peel and cut carrots into 1 inch bites, toss carrots in coconut oil and sprinkle with salt and pepper to taste. Place on sheet tray and roast for 20 minutes in the oven.
3. Heat up a saute pan on high. Add carrots, 1 tbs butter, garlic and ginger to pan. Saute in butter for 1 minute and add honey. Toss and coat carrots in glaze and plate hot. Serves 4.
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