GRILLED CAR­ROTS

Cosmopolitan (Philippines) - - Hot & Healthy -

Chef Marc For­gione runs NYC

steak­house Amer­i­can Cut.

6 large CAR­ROTS 1/2 c. BROWN SUGAR

4 c. WA­TER 12 sprigs MINT 1 to 2 T HONEY 1 pinch SEA SALT

Clean car­rots, leav­ing the skin on. Place first 4 in­gre­di­ents in a large pot and bring to a sim­mer; cook car­rots for 15-20 min­utes un­til ten­der. Drain and let cool, then smash each car­rot gen­tly. Shape into pat­ties, and grill un­til charred, then

flip. Driz­zle with honey, and sprin­kle with sea salt.

Serves 6.

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