Recipes

/

Home & Leisure

Seriously Simple: A Seriously Simple take on Terranea's roasted carrots

By Diane Rossen Worthington, Tribune Content Agency on

I recently visited the Terranea Resort in Palos Verdes, Calif. I had heard it was more than a beautiful seaside spot, filled with culinary delights. Executive Chef Bernard Ibarra has made a big impact on the property with his culinary additions, and I wanted to see firsthand what this food focus was all about.

Behind the property, on the other side of the highway, is a garden and hen house where a chef/farmer watches over the vegetables and harvests the eggs that are served in some of the dishes. In addition, there is a sea salt conservancy on property that produces Terranea's own signature salt, used not only in the kitchens but also in some of the spa treatments. Chef Bernard Ibarra also launched an on-site honey program.

I was looking forward to tasting dishes that came from the mind of this serious culinarian. I dined outdoors overlooking the Pacific Ocean at the resort's restaurant, Mar'sel, and was excited with the chef's take on roasted carrots.

These were no ordinary carrots. In fact, they were very large and presented as a main course, accompanied by a pot of sweet-acidic sabra cream.

I decided to replicate these carrots that required a bunch each of rosemary, thyme and sage. Unfortunately my smoke alarm went off with the roasting of those powerful aromatic herbs. So, I decided to reinvent the idea with the recipe below. You can use large carrots; if you do, you'll need to extend the roasting time by 5 minutes or so, on each side. I also tried cutting the large ones in half, and the dish was a big success. A sprinkle of sea salt adds a subtle flavor. I substituted balsamic syrup for the more difficult to find sabra with an equally tasty result.

If you are serving this as its own course, arrange the carrots on serving plates and either serve a pot or dollop of balsamic cream on the side or drizzle right over the carrots. Finish the carrots with a sprinkling of parsley and rustic thyme branches. They are also a perfect side dish for most main course dishes. A mound of these rustic, roasted spears adds a splash of color to any dinner table.

 

Terranea's Roasted Carrots with Balsamic Cream

Serves 3 to 4 as main dish; 4 to 6 as a side dish

For the carrots:

2 pounds medium size (or large, if desired) carrots, peeled and trimmed with a little green left on

...continued

swipe to next page

 

 

Comics

John Deering A.F. Branco 9 Chickweed Lane Daryl Cagle Bob Englehart Darrin Bell