What’s up, Doc? Carrots. Connie and Ted’s roasted carrots with rosemary butter and black pepper crème fraîche
Serves 4 to 6
ROSEMARY BUTTER
1 ⁄ 2 cup (1 stick) butter, at room
temperature 1 teaspoon chopped fresh
rosemary
1 ⁄ 8 teaspoon gray sea salt
Finely grated zest of 1 ⁄ 4 lemon Beat the butter, rosemary, salt and lemon zest until creamy. Spoon the butter onto a sheet of plastic wrap in the shape of a log and roll it into a cylinder. Twist the ends of the plastic wrap in opposite directions to firm the cylinder and roll it gently on the counter to eliminate any air pockets in the center. Refrigerate until ready to use. This makes about 1 ⁄ 2 cup rosemary butter, more than is needed for the rest of the recipe; the butter will keep, covered and chilled, up to 2 days.
BLACK PEPPER CRÈME FRAÎCHE
1 1 ⁄ ⁄ 2 4 cup teaspoon crème black fraîche pepper
Pinch gray sea salt
1 1 ⁄ 2 teaspoons lemon juice
Finely grated zest of 1 ⁄ 4 lemon Beat the crème fraîche, black pepper, salt, lemon juice and lemon zest until creamy. Cover and refrigerate until ready to use.
ROASTED CARROTS
2 pounds carrots, preferably Nantes or new (small), peeled and stems cut
Extra-virgin olive oil
Gray sea salt 2 to 3 very small sprigs
rosemary
2 cloves garlic, crushed Maple sugar (brown sugar can be substituted) 2 to 3 tablespoons rosemary
butter Black pepper crème fraîche, as desired
Chopped chives, for garnish
1. Heat the oven to 350 degrees. Place the carrots on a parchment-lined rimmed baking sheet. Drizzle over a light coating of olive oil, along with 1 ⁄ 2 teaspoon salt, or to taste, and the rosemary and garlic. Toss to evenly coat with the seasoning and flavorings.
Connie and Ted’s in West Hollywood serves some serious carrots, according to Jen Chew of Monterey Park. “While all the food was wonderful, the roasted carrots with black pepper crème fraîche were outstanding. They were sweet and still had a bit of crunch. I couldn’t get enough. Can you please get the recipe?” Connie and Ted’s was happy to share its recipe.
2. Roast the carrots until forktender and with little to no coloring , turning halfway through roasting for even cooking, about 35 minutes. (The carrots can be made ahead of time at this point and refrigerated up to 2 days.)
3. Right before serving, reheat the carrots in a sauté pan with the rosemary butter. Season with 3 ⁄ 4 teaspoon gray sea salt, or to taste. Remove from heat and toss the carrots with 1 1 ⁄ 2 teaspoons maple sugar, or to taste.
4. Place the carrots on a serving platter and drizzle over the crème fraiche and a sprinkling of chives for garnish.