Carrots and Basil in Purple Splendor

Staff Writer
Carrots and Basil in Purple Splendor
Alain Passard

Nothing represents the splendor that Alain Passard had in mind for his carrots better than his own hand-crafted collage. The recipe calls for a few simple, surprising ingredients — like cinnamon — to create a surprising flavor combination with carrots. 

4
Servings
168
Calories Per Serving
Deliver Ingredients

Notes

Recipe adapted from The Art of Cooking with Vegetables by Alain Passard, published by Frances Lincoln.

Ingredients

  • 2 bunches of purple carrots, stems removed and scrubbed*
  • 5 leaves of basil
  • Pinch of cinnamon
  • 4 Tablespoons salted butter
  • 2 Tablespoons soy sauce, or less according to taste
  • Fleur de sel or salt of your choice, to taste

Directions

Cut the carrots in half lengthways, then cut across into semicircles about a ¼-inch thick. Over low heat, melt the butter in a saucepan; add the carrots and enough cold water to barely cover them. Put a round of greaseproof (waxed) paper on top. Stew the carrots very gently, lifting away the paper occasionally and swirling the pan to turn the carrots and coat them evenly in the buttery juices.

When the water has completely evaporated, leaving the carrots glazed with butter, sprinkle over the soy sauce to taste, and add the cinnamon and the basil leaves. Swirl the pan to mix. Adjust the seasoning to taste, adding salt if necessary, then transfer to a warm serving dish. This works equally well as a first course or as an accompaniment for roasted or grilled cuts of beef.

 

 

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
12g
18%
Sugar
7g
N/A
Saturated Fat
7g
37%
Cholesterol
31mg
10%
Protein
2g
4%
Carbs
15g
5%
Vitamin A
1351µg
100%
Vitamin B6
0.2mg
11%
Vitamin C
9mg
15%
Vitamin D
0.2µg
0.1%
Vitamin E
1mg
7%
Vitamin K
23µg
29%
Calcium
57mg
6%
Fiber
4g
17%
Folate (food)
30µg
N/A
Folate equivalent (total)
30µg
8%
Iron
0.6mg
3.3%
Magnesium
25mg
6%
Monounsaturated
3g
N/A
Niacin (B3)
2mg
8%
Phosphorus
70mg
10%
Polyunsaturated
0.6g
N/A
Potassium
520mg
15%
Riboflavin (B2)
0.1mg
6.2%
Sodium
634mg
26%
Thiamin (B1)
0.1mg
6.8%
Trans
0.5g
N/A
Zinc
0.4mg
3%

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