Carrots with Chicories and Brown Butter Vinaigrette | Midwest Living
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Carrots with Chicories and Brown Butter Vinaigrette

Carrots with Chicories and Brown Butter Vinaigrette

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  • Makes: 6 servings
  • Hands On 20 mins
  • Total Time 30 mins

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Chicago chef John Shields' vegetable dish is sweet, bitter, tangy and completely beautiful--perfect for serving with a special-occasion roast.

Ingredients

  • 2 pounds whole heirloom multicolored carrots, scrubbed, peeled and halved if large
  • 1 head garlic, cloves separated, smashed and peeled (about 12 cloves)
  • 1/2 cup butter, cubed
  • 5 sprigs lemon thyme or thyme, divided
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 small shallot, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 ounces mixed chicory greens (radicchio, tardivo, frisee, escarole, and/or endive)
  • 2 tablespoons maple syrup

Directions

  1. Heat a 12-inch well-seasoned cast-iron skillet over medium-high heat. Add carrots and garlic to the dry skillet. Cook 5 minutes or until carrots and garlic slightly blacken, stirring occasionally. Add butter and distribute around the skillet until butter is completely melted and bubbling. Add 2 sprigs of the lemon thyme to the skillet; continue to cook 10 minutes or until carrots are tender but not falling apart, turning occasionally. Remove carrots to a serving platter.
  2. Strain the browned butter into a glass measuring cup; discard solids. Add olive oil to the browned butter. Place cider vinegar in a small bowl. Whisk in browned butter mixture until emulsified. Add shallot, salt and pepper; set aside.
  3. Add mixed chicories to the skillet over medium-high heat; cook for 2 minutes or until lightly charred and wilted, turning frequently. Transfer to a cutting board and coarsely chop. Top carrots with chicories. Drizzle with browned butter vinaigrette and maple syrup. Garnish with remaining thyme.

Nutrition Facts

(Carrots with Chicories and Brown Butter Vinaigrette)

Servings Per Recipe 6, Potassium (mg) 739, Folate (µg) 110, Pyridoxine (Vit. B6) (mg) 0, cal. (kcal) 279, sodium (mg) 339, Cobalamin (Vit. B12) (µg) 0, Thiamin (mg) 0, fiber (g) 6, Trans fatty acid (g) 1, vit. C (mg) 15, Niacin (mg) 2, pro. (g) 3, Riboflavin (mg) 0, sugar (g) 12, carb. (g) 24, sat. fat (g) 10, Polyunsaturated fat (g) 1, vit. A (IU) 26820, iron (mg) 1, Monounsaturated fat (g) 7, calcium (mg) 102, chol. (mg) 41, Fat, total (g) 20

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