In an effort to use everything that arrived in my CSA box while in its prime, today I made the rainbow carrots. There wasn’t much to them, and I didn’t want them to get soft.
The look large in the photo above, but look at them here.
By the way, if you want to know what I did with the favas, check out the previous entry in this series.
Rainbow carrots taste like really good young orange carrots, by the way. Serving your crew one side of rainbow carrots apiece will give them a good hit of phytonutrients in addition to the big players like Vitamin A, which the body is able to metabolize from carotenes. Apparently each color offers a specific extra benefit. Yellow carrots, for example, are said to contain lutein — good for your peepers.
If you want to learn massive amounts about heirloom rainbow carrots, check out this Mother Earth News story.
So what to do with the carrots?
I wanted a simple side that would allow the sweetness of the little carrots to shine, to retain a good amount of texture and nutrients, and to capitalize on their simple beauty.
To be honest with you I was pressed for time.
I trimmed, peeled, quartered or halved them lengthwise and sauteed gently in seasoned butter. I finished with a little hazelnut oil and sea salt.
They were perfect. We all wanted more.
- 2 bunches (about 14) rainbow carrots, trimmed, peeled and sliced (halved or quartered, depending upon thickness)
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- ½ teaspoon onion powder
- ¼ teaspoon Kosher salt
- Pinch white pepper
- Sea salt, as desired, for finishing
- Toasted hazelnut oil, as desired, for finishing
- Heat butter and oil in a saute pan
- Add carrots and saute over low-medium heat for a moment
- Add onion powder, Kosher salt and pepper
- Saute until tender-crisp
- Remove to a serving bowl and drizzle with a little hazelnut oil and sprinkle with a little sea salt
- Serve warm