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Today is catch up day from last week when our computer and I weren't on speaking working terms. So I'll be putting up Wednesday's, Thursday's, Friday's, Saturday's, and Today's post all throughout the day. Whew! Gotta get this Christmas train back on track! So put on some Noël music, check out Sunday's post with a beautiful gift tag download, and keep your eyes peeled!
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Remember my family's recipe for our Tourtiére that I shared with you? Well, today, I want to give you a great recipe to pair with that: Mandarin Scented Carrots.
This recipe is my own invention to add to the tourtiére tradition and, because it's so light and fresh, it pairs well with the meat pie. What you'll love about it is that it uses that fragrant zest of mandarins that can be wasted at this time of year and that the recipe takes 0 effort. 0!
Mandarin Scented Carrots
Serves 2 - 4 (depending on how hungry you are)
- 1 lb. carrots, peeled and sliced into 1/4" slices
- 1 mandarin or clementine, zested
- 2 tbsp. butter
- salt and pepper
- chopped parsley to serve
Cut a piece of parchment about 18" by 14" or large enough to spread out your carrots a bit and still bring the sides and ends up to make a packet. Spread the carrot slices about three or four slices deep in the center of the parchment. Sprinkle with the zest, salt and pepper, and the butter cut into a few bits to scatter around the packet. Roll up the sides and then the ends to make a snugly closed packet. The carrots will steam in there so you want the sides firmly closed.
Cook the carrots at 350°F for about 20 minutes or until tender. If I'm being honest, I'll tell you that I just toss them in at any moderate temperature along side whatever else I'm cooking (here: tourtiére) at the end of the cooking time. It's a flexible recipe!
Just before serving, tear open the packet and sprinkle with chopped parsley. When serving, don't forget to serve the lovely sauce from the bottom of the cooking packet, too!
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See? That can't be simpler!
xo,
a.
