>>Chez Montier's Vegetables Ginger Baby Carrots
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INGREDIENTS1 pound fresh baby carrots
2 teaspoons chopped green onion
1 clove of minced garlic
1/4 teaspoon fresh thyme
1/4 teaspoon fresh dill
1/4 teaspoon fresh sage
1/4 teaspoon celery seed
1/4 teaspoon kosher salt to flavor
1/4 tablespoon pepper
1/4 cup table salt for blanching
1/4 cup brown sugar
1/4 teaspoon brown mustard seed
1 teaspoon granulated onion
3 tablespoons olive oil
DIRECTIONS
- For the gourmet look find the smallest carrots you can find
- Rinse tomatoes, pat dry and set aside
- In a medium saucepan bring the water to a boil and add the salt
- Drop the carrots in the boiling water for about 3 minutes or until they are tender (blanching)
- Quickly remove and submerge them into a bowl of ice cold water until cold (shocking)
- Remove from water and pat dry
- Combine the carrots, green onion, garlic, thyme, dill, sage, celery seed, salt, pepper, sugar, mustard seed, granulated onion and olive oil and coat thoroughly
GARNISH
- Sprinkle with a teaspoon of chopped green onion
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