Carrots Glazed In Wild Garlic Butter
This weekend is St Patrick’s weekend which means that, in Ireland, we get three days off and I love it. It gives me time to relax and think about cooking. I have the time to go to my favourite butcher and my favourite greengrocers and get inspired by what is fresh and in season.
My butcher had some Irish Organic rose veal, some free range pork ribs, some argentinian sausages and some organic chicken which I couldn’t walk away from. I bought some carrots and kohlrabi at the green grocers. I’ve never cooked kohlrabi so that will be a story for another time.
Anyway, shopping for food is one of my great pleasures, and I take huge personal pride in supporting my local independent shops where I can. To the point that I’ve made a shop of the small private grocery shops around Ireland. I’m working on adding the farmers markets to it and then it will be complete. I’m hoping it helps people realise that there are more than huge supermarkets out there.
You can have a wee look at the map, if you’d like to see what’s available beside where you live.
Armed with my carrots, I decided to cook them with the wild garlic from my back garden and served them with the pork ribs roasted in the oven. The recipe for the carrots is below and I suspect it would work equally well with many another vegetable.
- One bunch of carrots
- 100 g of butter
- One table spoon of chili flakes
- Zest of one lemon
- Juice of half a lemon
- Highbank Orchard syrup or maple syrup
- One handful of wild garlic
- Salt and freshly cracked black pepper.
- Boil the carrots in big rolling water for about 15 min. You can use the carrots whole or slice them at your convenience.
- In a bowl, mix the butter with the zest of the lemon, shredded wild garlic, chili flakes, salt and pepper.
- Pan fry the carrots in the butter on medium heat until they are charred. You will need to baste them with the brown butter continuously.
- Drizzle them with the lemon juice and apply syrup just before serving.