Roasted Carrots and Chamomile

August 10, 2021

Roasted Carrots and Chamomile

12 carrots, peeled (reserve the greens of 6 carrots)
1 Anaheim pepper
1 jalapeno 
3-4 large shallots
3g dried chamomile
1 cup (2 sticks) butter
fresh dill
olive oil
canola oil
Carrot and chamomile puree:
  1. Take 6 of the carrots, cut into large chunks, and cook in water seasoned with salt and sugar.
  2. Cook thoroughly; carrots should be nearly falling apart.
  3. Place into a blender and blend.
  4. Slowly pour in the chamomile brown butter until fully emulsified; the puree should go from being orange to yellow.
  5. Check for seasoning, add salt if necessary, and reserve. 
Roasted carrots:
  1. Preheat the oven to 375F.
  2. Peel the remaining carrots and toss with olive oil, salt, and 2 tbsp of the Honey and Wild Chamomile Syrup.
  3. Place on a sheet tray with aluminum foil, roast until cooked through, roughly 10-15 minutes. (optional: finish with clarified butter in a pan until caramelized thoroughly.)
  4. Toss with olive oil, the remainder of the shrub, and keep warm until serving. 
Chamomile brown butter:
  1. Melt 1 stick of butter in a small pan and cook thoroughly until fine bubbles form; you’re looking to brown the butter and reserve the solids.
  2. Once finished, pour the excess butter into a small pan and deglaze the brown butter solids with the Wild Chamomile Vinegar.
  3. Take the now-clarified brown butter and add to the dried chamomile.
  4. Steep the chamomile, warming in a small pan if necessary.
  5. Strain through a coffee filter or paper towel to remove the chamomile particulate.
Fried peppers and onions:
  1. Finely dice the peppers and shallots and place into a pan with 1 stick of butter, melted, and canola oil.
  2. Bring up the temperature and fry in the butter/oil mixture.
  3. Cook until browned, but not burnt (the bubbles will become quite fine.)
  4. Pour through a sieve and place the fried onions and peppers onto a plate lined with a paper towel to absorb the excess oil.
  5. Place into a bowl, toss with salt, and allow to cool.
  1. On a plate, layer the components starting with with the carrot and chamomile puree, followed by the roasted carrots, then the fried shallots and peppers, garnishing with the dill and carrot greens.

Show us what you made on Instagram @LinderaFarms with the tag #LinderaMade

On top of a white background, orange colored carrot and chamomile puree is splattered underneath roasted carrots and bottles of Lindera Farms Wild Chamomile Vinegar and Honey and Chamomile Syrup.

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