This post is in partnership with California Grown.
During these times, I’m relying on vegetables that store well and cook easily. These braised carrots are extremely flexible in terms of assembly. Swap out the polenta, change up the spices, even make it vegan!
California Grown Carrots
It’s no secret that I really love carrots. I think they are such a versatile vegetable given about the only wrong way to cook a carrot is to overcook it (unless you’re making puree!) Luckily living in California, I have a year-round supply thanks to growing conditions in the San Joaquin Valley and Southern California. These two regions grow roughly 80% of all carrots grown in the United States.
Polenta and other options
The polenta, in this dish, is merely a vessel to eat these carrots. It’s lovely but not necessary. The first time I thought of this recipe, I served the carrots on top of coconut rice. But really, any grain base would work well, maybe with a swoosh of hummus!
Most of this recipe can be done without the dairy. However, the butter with the carrots is not to be missed. If you’re able, pick up a vegan butter (I recommend Miyokos). If you’re trying to work with what you have, a little olive oil with work as well.
Go wild here. Top with a fried egg, some crispy tofu, or even a nice drizzle of herb oil. You could even toss chickpeas or white beans in with the carrots and butter at the end.
Try this with different spice mixes. Ras el Hanout would be equally as lovely. A curry blend would work as well. If your spice cabinet is a bit bare, look for a bit of ground cumin and coriander.
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