|Awesomely fractal romanesco|
My finds this week included a free pile of amazing, juicy, tangelos, a basket of enormous, juicy strawberries, some slender, beautiful sweet carrots, and some heavily discounted romanesco, which the geek in me just loves. Sunday night, I put the carrots and tangelos together to come up with a very nice braised carrot recipe.
Tangelo-braised sweet carrots
1 bunch of fresh sweet carrots, washed and trimmed, but with some greens left
2-3 cloves garlic, minced
~1 tbsp fresh chopped oregano or rosemary
1 tbsp olive oil
1 tbsp butter
1 cup beef broth
juice of one tangelo
Melt butter in oil over medium heat, toss in garlic and sautee with frequent stirring until just brown. Add carrots and cook, stirring occasionally, until carrots begin to soften, about seven to ten minutes. Add herbs, cook a minute or two longer, then add broth and juice. Season with salt and pepper, and bring to a boil. Reduce heat and simmer until nearly all of the water has evaporated, about ten more minutes.