Richard Blais does some incredible things with carrots…..I enjoyed a very special Carrot dish at his restaurant Juniper and Ivy in San Diego CA a little while back that was to die for actually everything was great there….but those almond wood smoked carrots were.. Forking Amazing! The very BEST carrot dish I ever tasted in my life…..I found another Richard Blais Carrot dish called Ginger-Lime Baby Carrots. WOW if you come a cross a Richard Blais recipe you show most definitely try it! I had to make a few minor changes…NOT TO CHANGE Richard Blais’s recipe but due to what I already had at home…(I was all out of limes….so I thought oranges would work..I used $2.00 carrots instead of $5.99 carrots w/tops and so on…)…..His recipe is so Forking Good that it came out really great anyway! It came out FORKING Delicious!
Ingredients for about 4 servings
12 average size carrots -preferably organic so you can leave skin on. Peel them if they are not organic.
1 Tablespoon extra virgin olive oil
1/2 Tablespoon minced fresh ginger
big pinch cinnamon
1/2 cup vegetable stock
1 Tablespoon unsalted butter
1 orange – the fresh squeezed juice and also the zest (separate)
1/4 teaspoon sriracha
1 Tablespoon furikake
course sea salt – for boiling water
In a large sauce pan get salted water on to boil and add carrots….Cook carrots till tender crisp. Timing will differ due to size of carrots.
In a large skillet heat the olive oil. Add the carrots, ginger, and cinnamon and cook over moderate heat tossing occasionally till the ginger is fragrant, about 3 minutes, Add stock and boil at moderately high heat until reduced by half, about three minutes. Remove the skillet from the heat and let cool 30 seconds. Swirl in the butter, orange juice and sriracha. Either you are done with carrots at this point and just top them with the furikake and orange zest. OR you can slightly brown the carrots and put them on a sheet pan on the top rack of the oven at 350 degrees for about 30 minutes and then serve the carrots in the Ginger-Orange Sauce and then top with furikake and orange zest.
I note my pan looks dry but I had a good amount of sauce on the carrots.
It’s really a delicious sauce….I think it would also be amazing on chicken or fish.
A special THANKS! to Richard Blais for coming up with this GREAT RECIPE! and putting out there on the web so we all can prepare it! Thanks so much..it’s like a gift!