Meatless Monday Recipe: Rainbow Carrots with Honey Ginger Butter
Monday nights are all about simple, wholesome cooking. To get your week off to the right start, Executive Chef Taylor Boudreaux of Napa Valley Grille offers up this simple 5 ingredient recipe for rainbow carrots with a spicy honey ginger glaze. It's the perfect simple side for a Meatless Monday night. You can really taste the rainbow with this healthful, fresh fall dish.
Not only are these rainbow-colored carrots pretty to look at, but they're also good for you too. Orange carrots, as many know, are high in beta and alpha carotene pigment, which promotes vitamin A production by the body, which is essential for healthy eyes. Purple carrots also have those benefits, as well as anthocyanin. Red carrots contain lycopene, yellow carrots are rich in lutein, and white carrots are particularly high in fiber.
The concept for this recipe sprung out of Boudreaux's home garden. He and his wife Sunita is a registered dietician, and the two of them encourage their children to practice a wholesome diet and are even working on an edible backyard project at their Redondo Beach home.
Here's how the recipe is made. And of course, you can find it on the menu over at Napa Valley Grille this fall.
Rainbow Carrots with Honey Ginger Butter
1 cup rainbow carrots, peeled and sliced on a bias
1 teaspoon freshly grated ginger
1 teaspoon honey
1 pinch ancho chili powder
2 teaspoons butter, cubed
Salt and pepper to taste
Blanch carrots in salted water. When just fork tender remove and place into hot sauté pan with a little of the blanching water. Add honey and butter on top and sauté. Butter will emulsify with the water to create glaze. Zest ginger to taste and toss into carrots along with chili powder. Season with salt and pepper.