Blackened Carrots With Celery Greens and Cherries

This recipe looks pretty and tastes great! The carrots take on that great roasted taste while the cherries add a nice tartness that pairs well with the saltiness of the anchovies. It sounds weird but this strange combination really does taste great! The original recipe calls for pomegranate seeds and juice, but we subbed out cherries.

Ingredients

  • |

  • 5 large carrots (about 1½ lb.), peeled
  • 2 garlic cloves, thinly sliced
  • 1 sprig thyme
  • 1½ cups extra-virgin olive oil
  • Kosher salt
  • 4 oil-packed anchovy fillets, finely chopped
  • ½ cup cherries, pitted, cut in half
  • 2 Tbsp. red wine vinegar
  • 1 4" piece radish, peeled, sliced ⅛" thick
  • Celery leaves
Brooks Cherries, 16 oz
Organic Brooks Cherries, 16 oz from G. L. Alfieri Farms - San Francisco Farmers Market Delivery
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G. L. Alfieri Farms

Brooks Cherries, 16 oz

$1199

Added

Rainier Cherries, 16 oz
Organic Rainier Cherries, 16 oz from Kashiwase Farms - San Francisco Farmers Market Delivery
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Kashiwase Farms

Rainier Cherries, 16 oz

$1199

Added

Carrots, 16 oz
Carrots, 16 oz

McGinnis Ranch

Carrots, 16 oz

$599

Added

Celery, 1 head
Organic Celery, 1 head from Oya Organics - San Francisco Farmers Market Delivery

Green Thumb Organics

Celery, 1 head

$449

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Anchovies, 3.3oz
Anchovies, 3.3oz

Four Star Seafood & Provisions

Anchovies, 3.3oz

$949

Added

Extra Virgin Olive Oil, 8 oz
Extra Virgin Olive Oil, 8 oz
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O’Live Healthy

Extra Virgin Olive Oil, 8 oz

$999

Added

Garlic, 1 head
Organic Garlic, 1 bunch from Oya Organics - San Francisco Farmers Market Delivery

Oya Organics

Garlic, 1 head

$199

Added

Thyme, 1 bunch
Organic Thyme, 1 bunch from Green Thumb Organics - San Francisco Farmers Market Delivery

Green Thumb Organics

Thyme, 1 bunch

$379

Added

Radish, 1 bunch
Organic Radish, 1 bunch from Green Thumb Organics - San Francisco Farmers Market Delivery

Green Thumb Organics

Radish, 1 bunch

$549

Added

Recipe

Preheat oven to 300°. Combine carrots, garlic, thyme, oil, and a large pinch of salt in a baking dish just large enough to hold carrots and oil snugly. Cover tightly with foil; bake until carrots are tender, 50–70 minutes. Remove foil and let carrots cool until just warm. If using right away, remove carrots from oil (otherwise keep submerged in oil while storing). Strain carrot oil through a fine-mesh sieve into an airtight container; discard solids.

Mix anchovies, cherries, vinegar, and 2 Tbsp. reserved carrot oil in a small bowl to combine. Mash some of the cherries with a fork to create some cherry juice for everything to mix into. Whisk everything together; season dressing with salt.

Heat 1 Tbsp. reserved carrot oil in a large skillet, preferably cast iron, over medium-high (remaining oil can be stored airtight at room temperature). Cut carrots in half lengthwise. Cook carrots in skillet, turning occasionally, until warmed through and blackened in spots, about 5 minutes. Transfer to a cutting board and cut into 2"–3" lengths.

Arrange carrots on a platter. Drizzle with dressing. Scatter celery leaves over.


Recipe adapted from Bon Appetit magazine.

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These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

If you have your own recipes, we'd love to hear what you've been cooking with your farm box!

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