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Glazed Carrots w/ Parsley Gremolata, Goat Cheese & Honey
MY PALEO MARIN25Ingredients
50Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 cup parsley (chopped flat)
- 1/4 cup tarragon (chopped)
- 1 tsp. chopped garlic (finely)
- 1 tsp. grated lemon zest (finely)
- 1/4 cup extra-virgin olive oil
- sea salt
- pepper
- 1 1/2 lb. carrots (thin ones work best, peeled, tops cut off about 2” from end of carrot)
- 2 Tbsp. unsalted butter
- 2 Tbsp. extra-virgin olive oil
- 2 cloves minced garlic
- 3 tarragon sprigs
- 2 thyme sprigs
- 1 bay leaf
- 1 star anise
- 1/4 tsp. cumin seeds
- 1/4 tsp. fennel seeds
- 1/4 tsp. mustard seeds
- sea salt
- pepper
- 2 Tbsp. honey (plus more for finishing)
- 2 Tbsp. apple cider vinegar
- 2 cups chicken stock (preferably homemade)
- 6 oz. goat cheese
- sea salt (Maldon flaky)
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