As the Thanksgiving holiday approaches, I have noticed all the fall vegetables and traditional ‘eats’ popping up in prominent displays at the grocery stores. Although I eat carrots regularly, I was inspired to buy some of the local farms leftover, loose carrots this week. There were gorgeous purple, yellow, and orange colors – calling to me and asking me to take them home! So, I bought some of each color (they were on sale because they were loose and no longer in bunches; great way to save a little money when you are shopping) with the idea of making a new carrot recipe. If you have never bought rainbow carrots before, don’t worry at all about the taste. They all taste like carrots, exactly the same. They just look different. FYI, when you peel away the outer layers of the purple carrots, you will find the centers are actually yellow.
But, what else should I put in the recipe? I stayed on the holiday inspired theme and bought some dried cranberries made by a company called, Patience Fruit Company. The fact that their dried fruit was organic, had 3 ingredients, and was only sweetened with apple juice caught my eye. I also bought some lovely green beans because I wanted to add some additional color to this recipe. Combine all those beautiful colors with some shallots and chicken/vegetable stock and you have a new vegetable side dish.
We liked this recipe so much that it may show up on a holiday table in the near future!
- 6 medium rainbow carrots, sliced julienne style (long and skinny)
- 3 cups of green beans, cut into thirds (steam them ahead of time)
- 2 Tbsp of dried cranberries (I used Patience brand)
- 1 small shallot (about ¼ cup finely chopped)
- ¼ cup of low sodium chicken or vegetable stock
- Pinch of salt, dill, and pepper
- 1-2 Tbsp of Olive oil
- Cut your carrots into long and skinny strips, about 3 inches in length; set aside
- Steam your green beans lightly (about 3 minutes in the microwave is enough), cut them into thirds; set aside. This can be done a day or two ahead of time.
- Place your carrots into a medium to large sauté pan with a Tbsp of oil. Season with the salt, pepper, and dill. Let it cook on a medium flame with the lid on for 2 minutes.
- Add in your shallots and remaining oil. Let it cook for another 2 minutes or so with the lid on.
- Now add in your green beans, dried cranberries, and stock. Give it all a nice stir in the pan so that the flavors combine and blend. Let this cook for another 2-3 minutes or until your carrots can be pierced with a fork. You don’t want the vegetables to become mushy, so keep an eye on them in this last few minutes. The colors will remain beautifully vibrant if cooked properly (they start to dull if overcooked).
- Scoop out portions into bowls or onto plates. This can be served with a protein of your choice.
- The cranberries will ‘re-hydrate’ from the stock juices. It makes them plump and juicy when you’re eating this sweet and savory dish.