*so good, in fact, that I can’t even spell ‘ridiculously’ correctly!
“If carrots got you drunk, rabbits would be messed-up.” – Mitch Hedberg
This puppy came about because I was after an accompaniment for one of my all-time favourite recipes, my RIDICULOUSLY GOOD Herbed Slow Cooked Lamb Shanks. And of course, since the shanks are ridiculously good, the accompaniment-in-question needed to be, too. I think it is.
I’ve said it before, and no doubt I’ll say it again – one of the wonderful and unexpected side benefits of this AIP caper is that it forces you to experiment with new and unusual ways to eat more vegetables.
Embrace the mash!
And, one of the ways that you can do this is by embracing the mash! You’d be amazed at just how easy it is to play with herb and vegetable combos in your food processor. You can go sophisticated and zhushy – like with the HELLISHLY GOOD Herbed Parsnip and Celeriac Mash with Caramelised Onions, for example. Or, you can keep it simple – as with Steamed and Pureed Cauliflower.
I was never a fan of the cooked carrot as a child…
But this wee number takes carrots to a whole new level. A really new level.
And, it does this with a bit of kitchen layering magic…
First, the carrots are roasted. Somehow, roasting caramelises vegetables makes them extra delicious.
Then, the dish has the aromatic addition of thyme. Carrots LOVE thyme. As it happens, so do I. Almost as much as I love rosemary.
And finally, just a touch of honey. For sweetness. Just because.
- 3 tablespoons of happy fat of choice, melted (I used leftover lamb fat from my last batch of bone broth)
- 1 kilo carrots (approximately), preferably organic
- 1 tablespoon fresh thyme leaves
- ⅓ cup chicken bone broth
- 2 teaspoons honey
- Heat your oven to 200° C/400° F.
- Wash, top and tail, and halve your carrots lengthwise. Pop the carrots onto a rimmed baking tray. Drizzle with melted fat. Season generously with salt and sprinkle with thyme leaves.
- Roast until tender and golden, about 45 minutes. You want some lovely crusty bits to be developing on the bottom of the carrots.
- Heat the broth and honey in a small pot.
- Pop the cooked carrots into the bowl of your food processor. Scrape in all the lovely juices and thyme leaves. Pulse until roughly chopped. Taking care with the hot broth, add to the food processor. Pulse until you reach desired consistency. Salt to taste.
- Serve garnished with a few thyme leaves.
E N J O Y !
This recipe features in the Phoenix Helix Recipe Roundtable.