Did you know? Hugh is releasing a new cookbook called The Broad Fork in May!
It’s a vegetable-centric look at cooking through the seasons. You can pre-order a copy here and learn more about getting your book signed by Hugh himself.
It’s the perfect gift for mom and grads alike, just in time for the bounty of Georgia summer veggies to reach our farmers markets and our tables.
But don’t take our word for it! Try out this teaser recipe for Sautéed Carrots with Pine Nuts, Malt Vinegar and Sorghum tonight with some young carrots from the Wednesday Athens Farmers Market.
serves 4 as a side
Sweet and sour. Everybody loves sweet and sour. Here the sweet is sorghum and the sour is malt vinegar, the vinegar usually reserved for fish and chips. It’s a great combo and an easy side that my kids adore. When I say “young carrots,” I mean ones that are about four to seven inches in length and less than ¾ inch in diameter. The tops should be vibrant and bushy.
1 ½ pounds young carrots, with greens
1 tablespoon plus 1 teaspoon olive oil
2 tablespoons pine nuts
1 tablespoon unsalted butter
1 tablespoon sorghum molasses
1 tablespoon malt vinegar
1. Prepare the carrots by removing their greens, washing them, and cutting them in half lengthwise. Wash a handful of the carrot greens, pull the leaves from the stems, and set the leaves aside to garnish the finished dish. Compost the rest of the carrot tops or reserve them for another use.
2. Place a small, heavy sauté pan over medium heat and add the teaspoon of olive oil. When the oil is hot, add the pine nuts and swirl them in the pan for a couple of minutes, until they are golden and aromatic. Depending on your medium heat, it could take far less time or slightly more, but the key to toasting nuts is that it needs your full, undivided attention. Set the pine nuts aside.
3. In a large sauté pan, heat the butter and remaining tablespoon of olive oil over medium-high heat. Once the butter melts and starts to foam, add the carrots and a few pinches of sea salt. Sauté the carrots for 5 minutes, stirring constantly. After the carrots get a little golden color around the edges, reduce the heat to medium. Add the sorghum and the vinegar, and stir to combine. Cook until the carrots are tender but with a little crispness in the center. Adjust the seasoning with more sea salt, sorghum, or vinegar to your taste, and remove from the heat.
Arrange the carrots on a serving dish, drizzle
the liquid from the pan over them, and top them with the toasted pine nuts and
reserved carrot leaves.
If you enjoyed this recipe, be sure to pre-order your copy of Hugh Acheson’s The Broad Fork with a personalized signature, available wherever books are sold on May 12th!