This dish pairs roast carrots, which develop a sweet flavor combined with a rooty depth, with a bright compound butter which features chervil (which has a flavor like tarragon, but lighter) spiked with some Meyer lemon, or not as you choose. The fennel see on the carrots will add layers of flavor to the dish and will support the chervil in the butter. As the fennel seed roasts it will take on a nutty flavor as well.
INGREDIENTS:
1 bunch of carrots (around one pound), trimmed, scrubbed with a brush, and split lengthwise. If smaller than ½ an inch in diameter, leave whole 1-2 tablespoons mild flavored oil ½ tablespoon fennel seed, powdered Salt (such as Maldon or Sel de Camargue) and pepper to taste 2 tablespoons Chervil Compound Butter, or as needed
METHOD:
Pre-heat oven to 400°F.
Put carrots in a bowl large enough to hold them all, add the oil and roll them around to coat evenly. Sprinkle with the fennel powder and pepper and toss to coat evenly.
Put the carrots into an oven proof dish, and season with liberally with salt. The carrots should just fit in a single layer. Roast for 30 minutes in the center of the oven or closer to the top.
After 30 minutes, give the pan a shake to loosen the carrots should they be sticking. Poke with a thin bladed knife for doneness; the knife should be able to pierce the carrot, but it should not be easy. Check to see none are burning. Return the pan to the oven and cook 10-15 minutes more to give the carrots a golden color, lightly wrinkled texture and some crisp edges. Taste. You can cook the carrots until they are meltingly tender, or still have a little resistance to them.
When done to your liking, remove from the oven and rub the length of the carrots with the chervil compound butter to coat well.
Serve hot.
Chef’s Notes:
Try this using some just blanched sugar snap peas added to the mix, or do this with roasted beets, turnips, or parsnips.
Serves: 4
Source: Chef Andrew E Cohen
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