Food and Wine Magazine, Feb 2016, p. 38
This dish involves a lot of ingredients, but it was WORTH IT! Really nice flavor that all of the herbs and spices imparted on the carrots. We had this alongside Japanese Yams and an Aleppo-rubbed pork loin. I would make this side dish for guests.
Ingredients: butter, EVOO, carrots, garlic, tarragon sprigs, thyme springs, rosemary sprig, bay leaves, star anise, cumin seeds, fennel seeds, mustard seeds, honey, apple cider vinegar, chicken stock, Kosher salt, pepper
And then, there's the gremolata ingredients: chopped parsley, chopped tarragon, garlic, lemon zest, EVOO, goat cheese, Kosher salt, pepper, flaky sea salt
Couple of notes:
- I cooked the carrots for about half the time that the recipe calls for. Didn't want the carrots to get mushy (plus, we like a little crunch), so definitely keep an eye on the carrots.
- Didn't use grated garlic in the gremolata. I actually forgot to include it, and it still tasted great.