Oven Roasted Carrots on Coffee Beans2013-12-12
- Servings : 2
- Prep Time : 5m
- Cook Time : 3m
- Ready In : 3m
Sweet, smoky, and earthy genius. Pencil-thin carrots are baked on a bed of coffee beans that warm gently, releasing their oils. This unexpected dish celebrates all the advantages of slow cooking: the coffee fumes gradually infuse the vegetables, creating an ephemeral sensation of something roasted that one can identify as “coffee” only after the tongue whispers to the brain.
- 1 lb. Rainbow Carrots
- 2 Tbs. Pastured Butter
- Sea Salt
- 1 c. Coffee Beans
Preheat the oven to 225 degrees. Place a cast-iron skillet over medium heat to heat for about 5 minutes.
In a large bowl, combine the carrots and melted butter and toss until the carrots are slicked with the glorious gold and the moisture is distributed evenly. Season with salt and set aside.
Add the coffee beans to the hot skillet and remove from heat. Shake until the coffee is aromatic and the beans look a bit oily, about 3 minutes. Scatter the carrots over the beans in a single layer and cover the skillet with a lid or a sheet of heavy-duty aluminum foil. Bake until the carrots are fork-tender and infused with coffee oil, 2 to 3 hours.
Lift the carrots from the bed of coffee beans and serve immediately. Discard the coffee.
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