Slow Roasted Carrots With Brown Butter Vinigarette Food

SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE

Steps:

• Heat the oven to 325. Scrub the carrots, and peel them if you like (it really doesn't matter). Set a roasting pan over two burners on medium heat; put the olive oil in the pan. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
• Add 3 tablespoons butter, spices, salt and pepper. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
• Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
• Put brown butter, vinegar, Dijon, salt and pepper in a blender. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.

ROASTED CARROTS WITH VINAIGRETTE

Steps:

• Preheat the oven to 475 degrees F.
• Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
• Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
• Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.

SLOW ROASTED CARROTS WITH BROWN BUTTER VINIGARETTE

Steps:

• Heat the oven to 325 degrees. Scrub the carrots and peel them if you like. Set a cast iron pan over a burner on medium heat. Put the olive oil in the pan. When the oil is hot,add the carrots and cook, turning as they brown, until lightly carmellized all over, 10-15 minutes. 2) add 1 T. butter, spices,salt and pepper. Transfer the roasting pan to the oven and cook, rotating the carrots once or twice until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45-60 minutes. 3) Meanwhile put 2 T. of butter in a small saucepan over medium heat. Cook, stirring occ until the butter foam subsides and the butter turns nut brown~2 minutes. Turn off the heat. . 4) Put the brown butter, vinegar, Dijon mustard, salt, and pepper in a blender. Blend until a creamy emulsion forms, Taste and adjust the seasoning. Put the carrots on a platter, drizzle the vinigarette over the top and garnish with the chevril or parsley.

SLOW-BROWNED CARROTS WITH BUTTER

Steps:

• Peel and cut the carrots on the bias into 1/4 inch thick ovals.
• Place the carrots and butter in a large skillet. Turn the heat to medium-low and cook, stirring often, until the carrots shrink and start to brown, 1 1/4 to 1 1/2 hours.
• Season with salt to tast, if using parmigiano-reggiano cheese sprinkle on top and serve immediately.