Meadowlark’s Pan-braised Spiced Carrots & Scalloped Sweet Potatoes with Chipotle

Pan-braised Spiced Carrots (home volume)

3 lbs. carrots, peeled

4 tablespoons olive oil
Salt
6 garlic cloves; sliced
1/2 teaspoon ground cumin
2 teaspoons aleppo pepper; or good powdered chile
2 teaspoons paprika
1/2 teaspoon Cinnamon

Serves 6.

Cut the carrots into thickish batons or sticks, like you would give the
kids.

Warm the olive oil in a large, wide, heavy bottomed pan, like a skillet or
a dutch oven. Add the carrots and stir them around in the oil to coat.
Season generously with salt. Add the sliced garlic and 1 cup of water.
Bring to a boil, then reduce the heat to a gentle simmer and cover the pan.
Cook for about 10 minutes, until the carrots are just tender.

Remove the lid, raise the heat, and let any remaining water cook away. Be
careful not to overcook the carrots or they will fall apart.

Sprinkle the cumin, aleppo pepper, paprika and cinnamon over the carrots
and gently shake the pan and gently stir to distribute spices.. Taste for
seasoning. I find myself adding aleppo pepper and/or salt sometimes.

Scalloped Sweet Potatoes with Chipotle (home volume)

tested

2 lbs. fresh sweet potatoes; peeled
1 quart heavy cream
2 large canned chipotles in adobo
4 teaspoons Salt
2 teaspoons freshly ground black pepper

This is a favorite sweet potato dish at The Meadowlark, a rich and spicy
side dish that wins fans and is an alternative to the usual line-up on the
holiday table.
Pre-heat oven to 400 degrees.

Slice peeled sweet potatoes 1/8 – 1/4 inch thick. You can use a mandoline
or a food processor fitted with a slicer blade for this, or just do it by
hand with a sharp knife. Place potato slices in a baking dish.

Very finely chop the canned chipotles and whisk into the cream, along with
the salt and pepper.Let steep a few minutes, whisking again to make sure
the salt is dissolved, then pour over the potatoes, shaking the dish to
distribute evenly. The cream should all but cover the potatoes.

Cover with foil and bake for 45 minutes. Uncover and continue baking for 10
or 15 minutes, to brown the top a little. It is a bubbling, burnished,
aromatic pan of deliciousness when pulled finished from the oven.

If you like, you can garnish it with a heavy sprinkle of parsley or
cilantro, yum!

Serve with roast turkey or ham, roast or grilled chicken, or garlic-roasted
portabello mushrooms.

 

 

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Dayton City Paper Dining Critic Paula Johnson would like every meal to start with a champagne cocktail and end with chocolate soufflé. As long as there’s a greasy burger and fries somewhere in the middle. Talk food with Paula at PaulaJohnson@DaytonCityPaper.com.

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