City Palate YYC Growers


THE ENTERTAINING ISSUE - November December Issue 2018

Sumac Roasted Carrots
Sumac_Roasted_Carrots_

May/June 2018

by Chef Lancelot Monteiro, Cilantro Restaurant

4 carrots

125 ml (1/2 cup) 35% cream

3 T. butter

2 sprigs fresh thyme

1 T. sumac powder*

2 T. champagne vinegar

1 T. honey

1 T. olive oil

salt and pepper (to taste)

Preheat oven to 400°F.

Cut and peel carrots to have a pointy end. Melt the butter and stir in cream in a small pot; remove from heat.

In a large mixing bowl, toss the carrots with salt, pepper and sumac spice. Add the cream, fresh thyme, champagne vinegar, honey and olive oil. Place contents in a large roasting pan and cover with aluminum foil. Bake in oven for 30 minutes, then take off the foil and stir.

Bake for an additional 10 minutes.

*Find sumac at The Silk Road Spice Merchant, Dalbrent Spice Rack and Spiceland.

Serves 4


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