As cooks scramble to find interesting and easy side dishes, chef Tim Love of Dallas offers up these tangy-spicy-sweet carrots, touched with a bit of trendy char.
Burnt Carrots by Tim Love of Lonesome Dove Western Bistro, Fort Worth, Texas
15 whole jumbo carrots, washed
6 ounces peanut oil
3 ounces honey
5 ounces goat cheese
2 ounces chili flakes
Salt and pepper to taste
Wash the carrots and trim the ends—but do not peel. Cut into 4-inch lengths. Bring a large pot of water to boil and blanch carrots just until tender. Cool completely.
Heat a large skillet over high heat. Add peanut oil, and when it begins to smoke, gently place the carrots in the pan and season with salt and pepper. Do not shake pan. Let carrots char, then gently rotate to char the remaining sides.
Remve carrots from pan and place in a large mixing bowl. Top with honey, goat cheese, and chili flakes. Adjust salt and pepper to taste, and serve.