If you haven’t yet tried the Nash carrots that are in now at our local co-op, the PCC, you’re missing one of the best carrots you’ve ever tasted. I skip buying carrots if they don’t have these Sequim grown beauties and buy the 5 lb bags when they arrive, they are so sweet! When I saw this recipe, I wasn’t sure how I felt about turning my beloved carrots into babyfood mush, but I love Suzanne Goin, so I decided to give it a try. It made for an interesting side dish that is definitely not babyfood!
Recipe from Sunday Suppers at Lucques by Suzanne Goin
About 40 minutes, 15 minutes of this active
2 lbs carrots, washed and cut into 1/4 inch rounds
a handful of cilantro stems, plus 1/4 cup leaves
3/4 cup olive oil
1 cup diced white onion
sea salt and pepper
Steam the carrots with the cilantro stems for about 20 minutes, until tender. When carrots are almost done, heat a Dutch oven over high heat for 1 minute. Pour in 1/2 cup olive oil and add the onion. Season with 1 1/2 tsp salt and 1/4 tsp freshly ground pepper and cook the onion about 5 minutes, stirring often until it’s translucent. Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pan with a wooden spoon until the carrots are lightly caramelized. Puree the mixture in a food processor or with a hand held blender, one of my favorite tools, until it’s smooth. With the motor running, slowly pour in the remaining 1/4 cup olive oil and process until the oil is blended in and the puree is very smooth. Taste for seasoning and serve.