roasted carrots with mustard greens gremolata

prep time:  tbd
cook time:  tbd
servings:  2 - 4

1 pound slender carrots - trimmed and peeled
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon coriander seeds - lightly crushed
1/2 teaspoon caraway seeds - lightly crushed
4 garlic cloves - peeled and lightly smashed
1/2 cup mustard greens - washed, de-stemmed and finely chopped
2 tablespoons parsley - finely chopped
1 tablespoon finely grated lemon zest

1.  heat oven to 400 degrees.  in a small bowl, whisk together olive oil, honey, coriander seeds, and caraway seeds.

2.  place carrots and garlic cloves in an even layer in a casserole or baking dish.  season generously with salt and pepper.  add the olive oil mixture and toss well to evenly coat.  roast for about 20 - 30 minutes, or until the carrots and garlic cloves are tender and golden brown.  while cooking toss carrots and garlic around in the pan a few times to ensure even browning. 

3.  finely chop the roasted garlic.  in a small bowl, combine the roasted garlic with the mustard greens, parsley, and lemon zest.  use the back of a fork to evenly incorporate the roasted garlic into the greens.  sprinkle the carrots generously with the mustard green gremolata.  season to taste with salt and pepper.

- goop, february 2014

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