Braised Carrots with Spring Onions and Arugula Oil
I received my Fresh This Week email on Friday, and though I was too busy to tell you about it, I didn’t make any changes to my box, or additions. I thought that my order contents seemed to be a perfect mix of the season and was excited to make something simple, yet flavorful out of them. Today, like every Wednesday, as I receive my box I’ll share with you a recipe and cooking tip or two for you to add to your culinary toolbox, in the hopes that it will help you make the most of your Full Circle Farm-to-Table order.
One of the great flavors coming off Full Circle farms right now is arugula. Its peppery palate and bright green color easily accompanies a variety of dishes, from salads to pizzas. Try making a pesto with arugula instead of basil, or a simple arugula salad with bacon, hard boiled egg, and scallions, drizzled with a lemon vinaigrette.
One way to make use of arugula is to turn it into a chunky oil, perfect for accenting vegetables, meats, pastas and making bright vinaigrettes. It’s bright green color and light but peppery flavor works well with root vegetables or other richer flavors.
One of my other favorite spring ingredients is the small spring onions that are available in our orders. These smaller onions are harvested to make room for their neighbors to grow to full size, but impart a delicious and mild flavor to dishes. The larger ones can be braised in beef stock until tender, becoming rich and sweet, a great side or addition to grilled meats. The smaller ones can be thinly sliced and lightly cooked in place of a full-sized red or white onion in a recipe.
This simple dish highlights these spring flavors and creates a symphony of tastes that bring out the harmony of the season.
- 1 bunch arugula
- 1 small garlic clove
- Sea salt and freshly ground black pepper
- 3/4 cup olive oil
- Cut the arugula leaves from their stems. Lightly chop and place in a food processor with garlic. Sprinkle with salt and process to a light puree. With the motor running, trickle in olive oil in a steady stream to emulsify. Process until a smooth paste. Season again with pepper and more salt if necessary.
- 6 large to medium-sized carrots, peeled, cut into thirds
- 1 small spring onion, bulb only, no greens, thinly sliced crosswise,
- 1 t honey
- 2 T butter
- Salt and pepper
- Place carrots in a medium sauce pan, add just enough water to cover. Bring to a boil and reduce to simmer. Add honey and butter and cook until carrots are tender. Raise heat and reduce liquids until a thick stock coats carrots. Remove from heat and toss in spring onion, salt and pepper to taste. Plate and drizzle with arugula oil to serve.