Slow-Roasted Carrots With Brown-Butter Vinaigrette
5.0(316)
Elevating vegetables to star status is a better display of your culinary chops — and a more unconventional and surprising one — than showcasing a piece of meat. These are an adaptation of the “forgotten carrots” served by Neil Borthwick at Merchants Tavern in London; they actually do require a little bit of attention.
04Put brown butter, vinegar, Dijon, salt and pepper in a blender. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.