Sand Carrots

We were chatting to our favourite greengrocer. Anything special this week? Yes, absolutely, we’ve got Carottes des Sables, also known as sand carrots. The carrots grow in sand in the French Normandy region. The sand has been fertilized with seaweed for many years. The carrots grow slowly and don’t develop a fibrous core, as other carrots do. Furthermore, they are not stored in cool warehouses. Immediately after the harvest they are transported to the greengrocer or the kitchen, covered with sand, to keep them fresh and aromatic. A culinary treat, appreciated by Michelin star chefs.

The carrots are simply delicious and look wonderful. The colour is vibrant orange. We tasted carrot as carrot should taste, crunchy, a touch sweet and fresh.

You could braise the carrots in stock with star anise and finish with butter. We decided to keep it simple and give all credits to the carrot. We served them with a pork medallion with apricots and prunes. A combination that worked very well.

Wine Pairing

The sweetness of the carrots is leading. We opened a bottle of St. Amour, one of the ten crus of the Beaujolais, produced by Maison Jean Loron. An elegant red wine with aromas of strawberries, cassis and chocolate. The tannins are soft and pleasant. The taste is a wonderful balance of strawberries, raspberries and blueberries.

In general you’re looking for a light or medium bodied wine, with character and fruity aromas. Could be a Malbec, perhaps a blend of Syrah and Grenache?

What You Need

  • Sand Carrots
  • Butter

What You Do

Wash the carrots carefully, slice, add to a pan with a bit of water and butter. Cook until you’re happy with the firmness of the carrot. By then the water should have evaporated. You could serve them with fresh parsley, cilantro, cinnamon or black pepper. We were perfectly happy with this simple preparation.

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