It's hard to believe, that I'm writing such a note in a middle of this cold, frosty February. Because to me it smells like my summerhouse, lakes and forests. And it's as if my face was turned torwards a warm, sweet wind, carrying an oh-so-tasty scent of grill.
But such are the wonders of the times we live in, that fresh baby carrots are available a whole year round. And instead of grill - a ribbed pan. Ok, it may seem as if I'm cheating here. But trust me, only a little bit!
It's warm, it's fresh, it's crispy. The carrots are sweet and crunchy, served on equally crunchy toasted rustic bread smeared with goat cheese. With a bit of rapunzel to that, just for funsies :)
Oh, and I almost forgot! It's also mouthwateringly aromatic! Garlic and thyme do their magic well. Yum!
And suddenly life is so much sweeter and simpler. That is, of course, as long as you don't have to go outside :)
Grilled baby carrots
- bunch of baby carrots
- 2-3 garlic cloves
- tablespoon butter
- pinch dried thyme
- tomato
- 3-4 slices of dark bread
- goat cheese to spread
- handful rapunzel
- olive oil, salt, pepper
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| chillin', grillin', baby! :) |
- Cut off carrots' green parts, throw them away. Give the veggies a good wash. The bigger ones cut along in half.
- Peel and crush the garlic.
- Heat the grill pan, melt the butter, add garlic. Place the carrots and fry them for a couple of minutes on each side. They should be soft and have this wonderful tiger-like print. At the end add the thyme, salt and pepper to taste.
- Add the bread and sliced tomato to the pan, fry on both sides. Season the tomato.
- Serve as a sandwich: grilled bread spread with goat cheese, carrots and tomatoes on top. Drizzle with olive oil and decorate with bay. Add some rapunzel as a side dish.
- Enjoy!
And as a bonus I wanted to treat you to a song. Because it's so cheerful, light and positive. Spring-like. Somehow it fits the sandwiches perfectly :)
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