STEWED CARROTS & TOMATO
First served July 12, 2011 at our Market Dinner show. This takes the taste of carrots to a new place!
2 cups carrots, (about a bunch) peeled and cut about 1/2-1 inch pieces
- 2 cups cherry tomatoes, cut in half, roasted in 325 oven for 20 minutes
- 1 cup white wine
- As desired, salt and coriander
Blanch the prepared carrots to al dente. Shock in ice water. Set aside. Roast tomatoes in 325 oven for about 20 minutes until brown and juicy. In skillet, add blanched carrots and wine and cover over medium high heat for 4 minutes or until carrots are tender and heated through. Add tomatoes and heat through. Serve with a drizzle of EVOO and season with coriander sea salt.