MUL­TI­COL­ORED CAR­ROTS

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Many stores now sell pack­ages of mul­ti­col­ored car­rots. You can bake them with pearl onions light sea­son­ing.

Makes 6-8 servings.

1 pack­age mul­ti­col­ored car­rots 3-4 sprigs of thyme

2 cups pearl onions

Salt and coarsely ground pep­per ¼ cup qual­ity olive oil

Dec­o­ra­tion:

Olive oil, thyme and kosher salt

Clean and peel car­rots, but leave them whole. Place them in a bowl and add the rest of the in­gre­di­ents. Mix and then trans­fer to a bak­ing pan. Cover with bak­ing pa­per and then alu­minum foil. Bake in an oven that was pre­heated to 200° for 30 min­utes. Lower to 180° and bake an­other 20 min­utes.

Re­move the bak­ing pa­per and alu­minum foil and con­tinue bak­ing for an­other 15-20 min­utes un­til car­rots be­come crispy. Driz­zle with olive oil and sprin­kle with kosher salt and thyme. Serve hot.

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