A great use for Citrus Finishing Salt is to pair them with carrots!
Honey Ginger Carrots with Citrus Salt
serves 4, adapted from Cooks Illustrated
6 medium carrots, sliced diagonally 1/4″ thick
1/2 cup stock (chicken or vegetable)
1/4 teaspoon grated ginger (use microplane grater)
2 tablespoons honey
1 tablespoon unsalted butter (optional)
1/4 - 1/2 teaspoon fresh thyme leaves (or parsley, mint)
1/2 teaspoon Citrus Salt (or to taste)
In a 12″ nonstick skillet, bring carrots, stock, ginger and honey to boil over medium heat. Cover and cook for 4-5 minutes. Uncover, poke a carrot with a paring knife. The knife should go through, but you should feel resistance, especially when you try to pull the knife out. Keep uncovered and increase heat to high and allow some of the liquid to boil off for 1 minute. Add butter, thyme leaves and stir to melt butter. Finish with Citrus Salt to taste.
Note: I didn’t use the butter in this dish. Figured I had enough fat in the Grilled Garlic Rosemary Steak and Garlic Truffle Fries that I could leave out the butter in this dish.
Another note: Sometimes I use 1/4 cup stock + 1/4 cup orange juice. If you use small carrots or slice them thin, then check the carrots after 3 -4 minutes. I like my carrots with a little bite, so I tend to undercook them.
June 30th, 2007 at 4:44 am
Lovely. Thanks for the very original dressing to plain carrots! I’m always looking for something more exciting than just butter or salt!
June 30th, 2007 at 10:20 am
you’ve been cooking up a storm, gal. cook on!!!
June 30th, 2007 at 6:21 pm
I so hate carrots. But after reading your recipe..I just found all the secret ingredients, thanks !:) Love that citrus saltttttttt !!:)
June 30th, 2007 at 11:08 pm
We make a lot of carrots and do a brown sugar glaze (i know….sooo standard) but I tell you, when I toss them with some smoked sea salt on top of that yummy brown sugar buttery glaze, something wonderful happens to them. They are elevated. And my son eats them…..piggishly. It makes me smile.
July 1st, 2007 at 11:21 am
W&S- ginger and carrots are meant to be together!
Bee-
me loves cooking
MW- i can’t believe i found something you don’t like!
Kate- ooooohhhh brown sugar…..
July 2nd, 2007 at 1:13 am
Can I be your pet rabbit? *nibbling nibbling*
July 3rd, 2007 at 1:56 pm
All these salts are making my mouth water!! (My dr’s going to have a field day with my blood pressure once I decide I’m old enough not to care, I’m sure!)
I -have- to try this recipe next time I roast a chicken, or something else magnificent enough to be worthy of them
July 17th, 2007 at 7:20 am
You are so incredibly creative! Your food looks fabulous!!!!!!! Jan(Julie’s Mom)
August 11th, 2008 at 5:35 pm
Heya, Jaden, when do I put in the grated ginger? I think you left it out.
September 13th, 2008 at 7:39 pm
Wow, these carrots are WONDERFUL! I modified the citrus salt to have some lime zest rather than the orange zest (didn’t have oranges) but YUM!