Alaska-grown carrots are truly some of the most delicious, naturally sweet root veg and Palmer-based Rempel Family Farm always brings in incredibly fresh, organic produce, including some of the best carrots; at the South Anchorage on Saturday market locals jockey for position to get the best of the Rempel produce.
For this recipe, I decided to roast them with fresh bay leaf and turmeric. It’s delicious as is, but paired with rich, creamy Italian burrata cheese, which is now widely available in Alaska, the carrots become a main dish all on their own. Or try as a first course/salad with some thick slices of toasted bread and fresh greens.
Carrots with burrata and herbs
1 1/2 pounds carrots, trimmed and cut into 2-inch pieces
2 to 3 fresh bay leaves (or fresh thyme sprigs)
Salt and freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1/4 teaspoon ground turmeric
1 tablespoon unsalted butter, cut into 6 pieces
8 ounces burrata cheese
Garnish: Fresh chopped parsley leaves or thyme leaves; fresh dill, mint
1. Preheat oven to 400 degree. Toss carrots in a bowl with salt, pepper, olive oil, and turmeric. Place carrots in a single layer in a large cast iron skillet (or baking sheet.) Top with pats of butter and cover with foil. Place in oven and cook 30 minutes. Remove foil, stir, and roast another 10 minutes and until tender and golden brown. While carrots are roasting, drain burrata of excess liquid and divide into thirds or fourths. Remove carrots from oven and add burrata to warm pan. Season with a little more salt and pepper, if desired. Spoon some of the carrot juices over the burrata and garnish, if desired, with fresh parsley or thyme leaves. Serve with toasted bread slices and a green salad or as a side dish.