From Kathleen Purvis’ blog I’ll Bite, at obsbite.blogspot.com:
After weeks of travel and other life disruptions, I’m back in the farmers market habit. The South’s winter of cold discontent has wiped out some crops that I usually survive on this time of year, but there’s still enough growing that I can fill a big canvas bag.
Despite the difficulties, our local farmers have managed to keep coaxing carrots from the ground. I’m spotting them everywhere at the markets, ranging from tiny ones piled on tables to big ones tied in bundles with string. I was getting a little bored with the usual glazed carrots when I came across this recipe, from chef Alex Guarnaschelli’s new book, “Old School Comfort Food: The Way I Learned to Cook” (Clarkson Potter, 2013).
The combination of beer, caraway and brown sugar gives the carrots a taste similar to rye bread. It’s perfect for a winter evening.
The Charlotte Observer welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views.
Have a news tip? You can send it to a local news editor; email firstname.lastname@example.org to send us your tip - or - consider joining the Public Insight Network and become a source for The Charlotte Observer.Read moreRead less