Photo by singing_baker
singing_baker's Notes:
Expand1 tablespoon unsalted butter Ask a question about this ingredient
1 tablespoon Olive Oil Ask a question about this ingredient
1 pound large Carrots, Halved Lenghtwise diagonally and cut into 2 inch long pieces Ask a question about this ingredient
4 Garlic cloves, unpeeled Ask a question about this ingredient
Salt & Pepper Ask a question about this ingredient
2 tablespoons chicken stock Ask a question about this ingredient
1/4 cup Crumbled Feta Ask a question about this ingredient
2 teaspoons Parsley, chopped Ask a question about this ingredient
2 teaspoons mint, chopped Ask a question about this ingredient
Preheat oven to 400 degrees. Heat oil and butter in a cast iron skillet over medium high heat. When hot put carrots in cut side down. Do not move them for about 8 to 10 minutes. you want the carrots to caramelize on the bottom.
Ask a question about this stepRemove the pan from the heat. Toss the carrots with salt and pepper to your liking and add the garlic cloves and chicken stock. Cover the pan with foil tightly and put into the preheated oven for about 15 minutes until almost tender. Then remove foil to allow chicken stock to evaporate and carrots to get tender about 10 minutes. Try not to let them get too mushy cooking times will vary based on the size of your carrots.
Ask a question about this stepTake carrots out of oven and let cool slightly. Squeeze out garlic from cloves. Toss Carrots and garlic with feta, parsley and mint. Enjoy!
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
