Wednesday, October 12, 2011

On Gems and Borough Market: Honeyed Carrots, With A Touch of Balsamic

I saw them, glittering beneath their dirt, layered and sweet.

Autumn carrots. Artisan carrots I could call them. 

Gems of colours, carrots that would turn sweet, yet savoury and every-so-slightly sticky, left to caramelise in the oven for a few hours. Carrots that would take on a different temperament, showing all the warmth and vitality of autumn. 

Carrots that I would serve, maybe ever so inappropriately, with some mackerel that looked so tempting on a stall and some (big, market, end-of-summer) tomatoes, sliced with buffalo mozzarella and basil. 

But, the carrots, the carrots I could have on their own, cold as a salad. Or paired with lamb cutlets. Or, as I did, paired inappropriately with anything you would like... 

Honeyed Carrots, With A Touch of Balsamic

Carrots, scrubbed, in cheerful colours (or just orange)
Balsamic Vinegar
Olive Oil

Take the carrots, slice them into manageable bits (or roast little ones whole).

Toss them with seasoning, olive oil, until they are shiny and flecked with pepper. 

Cover them up in foil and put them into an oven, for an hour or so, until they are pliant.

Uncover them, toss with honey, enough to coat them, and a dash of balsamic vinegar for depth. 

Cook them uncovered for a further half an hour, letting the edges caramelise and them to fall into a delicious savoury sweetness. 

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