A sort of culinary pun on the theme of peas and carrots. Usually the peas carry a sweetness that matches the carrots, but here the favas act as a foil to that inherent sweetness with their almost cheesy nutty flavor and slight bitterness. The basil bridges the sweetness and earthiness of the carrots and the earthy and sharp notes of favas with sweetness and the slight edge that basil has. If you do not have basil, oregano would be great here, or even mint.
INGREDIENTS:
1 bunch carrots, cleaned and halved lengthwise, then cut into ¼ inch thick half-moons
1-2 cups prepped favas (see recipe on site)
¼ white onion, finely diced
10 basil leaves, torn to shred or finely sliced just before service
½ tablespoon sugar
½ tablespoon butter
Olive oil
Salt and pepper to taste
METHOD:
Heat a 2½ quart chef’s pan over medium heat. When hot, add the sugar and cook undisturbed until it begins to caramelize. When it turns golden and smells like caramel, add the butter and stir with a wooden spatula to combine the two ingredients and dislodge any caramel left on the pan bottom. Add the carrots and toss to combine. Add water to just below the surface of the carrots. Simmer gently until the carrots are tender but not soft. Remove the carrots from the liquid and set aside. Boil the cooking liquid down to a tablespoon or two of syrupy liquid.
While the carrots cook, heat a small pan over medium heat and film with oil. When the oil is hot, add the onions and a touch of salt and sauté until the onions are translucent. Add the fava beans and add 1 tablespoon oil, and just enough water to come to the top of the favas. Simmer until the beans are tender. Remove from the pan with a slotted spoon and reduce the cooking liquid to a 2-3 tablespoons. Remove from the heat and add the beans back to the pot.
When the carrot liquid has reduced to a 1-2 tablespoons, add the carrots back into their pan and toss to coat with the cooking liquid and heat up.
Warm the favas in their pan liquid and toss to coat. Add the favas to the carrots and toss to combine. Drizzle with a few drops of good extra virgin olive oil, and scatter the basil (or oregano) over the vegetables. Toss gently to combine, season with salt and pepper and serve.
Chef’s Notes: You could add pine nuts, toasted or raw, to this dish, or toasted pistachios, to good effect. Also, if you wanted to, you skip caramelizing the carrots and simply blanch them until tender, and then add them to the favas just before serving. Add a little minced garlic to the diced onions would work also.
Serves: 4
Source: Chef Andrew E Cohen
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