RAINBOW CARROTS (SSD #7)
What could possibly be more simply spectacularly delicious that this easy recipe for farm-stand fresh rainbow carrots, gently poached in the purest, cleanest well water (we've had ours checked — rating: A+!) and then slowly glazed over low heat in an abundance of sweet butter. (If you blinked, that was the recipe.)
Everyone's read countless variations of "I never even knew what an apricot / egg / eggplant really tasted like until I had an honest-to-goodness tree-ripened / still warm from the nest / morning dew dappled specimen that has opened my eyes forever to the travesty of what passes for food in supermarkets today."
Yes these carrots were pulled from Long Island's rich soil that very morning, the loamy evidence still clinging to the riotous rainbow of white, purple, orange, yellow and golden roots.
And this I know to be true: these were the best carrots ever. Carrots, butter, salt and pepper. The color created an added aura of drama but didn't affect the singularity of pitch-perfect deliciousness of these babies.
Get ye to the farm stand!
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Related posts:
- TONKA CARROTS
- ST. PATRICK’S DAY SAUSAGE: CORNED BEEF, CABBAGE, POTATOES, CARROTS
- HONEY BROILED GRAPEFRUIT: SSD RECIPE #1
Written by skfsullivan on June 20, 2011 under ALL RECIPES, Simply Spectacularly Delicious (SSD), Vegetables.
