"Mimi Carrots" with Garlic Oil
This recipe was born out of a review we received for our Garlic oil!
"I have purchased Stonehouse Garlic oil for years and use it daily. My family asks for it as gifts even. My 4 year old grandson asks for “Mimi Carrots” which has this secret ingredient. What child begs for cooked carrots?" -Jean
Needless to say, we wanted to know more! Jean was kind enough to share her technique with us. It's very simple, the key is how you cut the carrots, and you can jazz it up with other spices and seasonings as you like to, but this version is super kid friendly!
As Jean said in our correspondence: "All 5 of my grandchildren beg for the Mimi Carrots every time we eat at my house. The size is good for little fingers to get accustomed to eating table foods and still manageable for the littles who actually use a fork. Make plenty as they will disappear quickly!"
- 2lbs carrots, about 2 big bunches, peeled if you like
- 2 Tbsp Garlic EVOO
- a little water, or broth/stock (about 1/2 cup)
- salt - we love this finished with Maldon Sea Salt for a crunchy texture
Cut the carrots in to about 3" chunks (if full sized carrots, that's usually thirds or quarters) then cut lengthwise in to thin spears.
Add garlic oil to a large saucepan and warm over medium heat. Before it's too hot, add the carrot spears, along with water to just cover the bottom of the pan. Cover and simmer until soft, watching the water carefully so not to scorch the carrots. You may add more water while cooking if needed.
Jean usually cooks her about 15 minutes so they're nice and soft for the kiddos, but you can cook them more al dente if you prefer. Finish with a sprinkling of salt (and black pepper or herbs) if you like!
- Add any seasonings you like - we like to do this just a few minutes before pulling from the heat so that the spices have a chance to warm but don't cook too much and retain their brightness. Try Harissa, OMG, Jalapeno Lime, Aglio Olio, Herbs de Provence, Ferry Building Blend or whatever your favorites are.
- Sub Rosemary oil, Blood Orange or Persian Lime oil for Garlic (or - even better - go half and half) for a more herbaceous dish.
- Like spice? Sub half of the Garlic oil for Jalapeño, Hot Chili or Habanero oil!
Thanks Jean for the inspiration! Here's to more kids begging for their veggies!