This post is my way of showing my gratitude toward SPROUTED KITCHEN. I did this post because I wanted to say ‘Thank you’ to SK for the styling inspiration and simplicity ideas that changed my view about food photography forever. I have silently followed SK for awhile even before I knew I wanted to start my own blog. I remembered working in the office at the time, and was looking through a lot of blogs on the weekend; I was fascinated by those food bloggers so much, esp. SK. After I had to quit my job to move to San Francisco, I decided to start my own blog. But wait, this post is not about me; it’s about my admiration toward SK.
The first time I discovered SK, I was in awe. I had never seen any photographs of vegetable peels before, and they were surprisingly beautiful. I never thought I could say that I loved those peels and julienne vegetables photos. Sara Forte & Hugh Forte from SK made (what seemed to be) “wastes” beautiful, and I have admired them ever since.
Although this recipe is not adapted from SK; it has been adapted from “Vegetables from an Italian Garden” book by Phaidon Press, I tried to make the theme of this post coincide with SK. The recipe is simple, but delicious. I even have peels photographs in the post!!! If you like this post of mine, please know that I owe it all to SK.
P.S. Yes, I am still SK’s silent follower. No, I don’t know them personally. This post is just my genuine appreciation toward people that I am inspired from. I did this kind of post before here.
P.S.S.Yes, you can definitely peel these colourful carrots and eat them as is. Yes, you can substitute butter with olive oil, and heavy cream with coconut cream to make it vegan and gluten free.
Roasted Carrots in cream sauce
- 2 lbs. carrots, trimmed & peeled
- 4 tablespoons butter
- 1-2 tablespoons olive oil
- 2 cloves garlic, peeled and thinly sliced
- a handful of micro kale
- 4-5 tablespoons heavy cream
- salt, pepper & herbs de provence, to taste
Preheat the oven to 350 F. Mix carrots with olive oil and sprinkles of salt, pepper & herbs de provence, and roast for 15 minutes, or until tender.
Melt butter in the saucepan, add garlic and stir until fragrant. Season with salt, pepper & herbs de provence, and stir in heavy cream. Simmer over low heat for 10-15 minutes. Add micro kale and remove from the heat. Combine roasted carrots with the sauce and serve immediately.
This party is organised by Angie@The Novice Gardener.
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If you want to use this recipe, please kindly use ‘link back’ to the this post for the recipe. I would really appreciate it if you do not republish my recipe word for word, in English or in any other language, on your site.
If you adapt any of my recipe, please kindly use ‘link back’ to my original post as well.
Thank you so much.