Upgrade classic side dishes for the holiday season with a bit of crunch and color
Carrots & Dirt
Ingredients
- 2 bunches baby carrots, tops on
- 2 tbsp goat cheese
- 1 oz aged balsamic vinegar
- 2 tbsp Pumpernickel Dirt (recipe below)
- 1 tbsp parsley, chopped
- 1 oz Extra Virgin Olive Oil
- 1/2 tbsp salt
- 1 tsp fresh ground black pepper
- 2 tbsp unsalted butter
Method
Wash carrots, cut the tops off, and set to the side. Apply olive oil, salt, and pepper to carrots. Put carrots into a roasting pan and cook at 350 degrees for 10 minutes or almost tender. Let cool.
Once the carrots are finished, add butter to a hot sauté pan. Add carrots and do not move or shake the pan. Let carrots begin to caramelize. Once done, transfer to your serving dish. Pour balsamic vinegar over the top of the carrots, then top with the goat cheese, and sprinkle the Pumpernickel Dirt and parsley over the whole dish.
Pumpernickel Dirt
Ingredients
- 4 slices Pumpernickel bread
- 1 oz balsamic vinegar
- 2 cloves black garlic
- 2 tbsp butter
- Pinch of salt
Method
Place the slices of bread flat down on a roasting pan and place in a 275-degree oven. Bake until completely dry and able to crumble. While the bread is toasting, heat the butter in a saute pan until it begins to turn brown. Remove from the heat and set to the side. Once the bread is toasted, crumble into smaller pieces and place in a food processor. Add the melted butter, balsamic, black garlic, and salt. Pulse until bread is broken into breadcrumbs, but be careful not to overwork.
Enjoy!
These recipes come straight from River Roast Chicago’s {315 North LaSalle Street, Chicago; 312.822.0100} executive chef, Cedric Harden, and are currently on their fall menu.
The post Recipes: Scene-Stealing Thanksgiving Sides from River Roast appeared first on DiningOut Chicago.