Fountain water from the mountaintop wash these young carrots fresh from the garden
Cut the greens off the young carrots and leave an inch or 3 cm on for the fun of it.
Cook for 6 min in salted water and transfer them immediately to a prepared bowl with ice water to terminate the cooking process. Once cooled marinate them in:
3 tbsp butter melted with
2 tbsp Honey or Maple Sirup
1 tbsp chopped Garlic
2 tbsp balsamic Vinegar
1 tbsp Salt
ground Chili
Fresh chervil for garnish
… until the rest of your dinner is in position and almost ready to serve…
The carrots my marinate from 15 min to a couple of hours allowing you to prepare other dishes
We have a Weber Grill where we can adjust the heat by Temperature. On middle heat, which would be around 175°C, we place the carrots on the rack and grill them for 6 minutes max turning them over once. When ready we remove the carrots and once glazing them again in the marinade and sprinkle them with chopped chervil.
I try not to use parsley all the time when it says to do so in a recipe, it's available all year round and kind of boring pairing it with carrots all the time. I love the taste of chervil. Please try it out, you might love it too.
The carrots are eaten long before the meat ...
This recipe is adapted from the Weber's Grill Bible
