Dan Barber and Mike Anthony
Blue Hill Restaurant
75 Washington Place
New York, NY 10011
www.bluehillnyc.com
This jewel of a neighborhood restaurant, on a quiet street in Greenwich Village, has received national attention for its warm atmosphere, excellent service and superb food. The menu reflects the chef’s passion for fresh, seasonal ingredients from local sources, including the Barber family farm in Great Barrington, MA, for which the restaurant is named. For reservations, call (212) 539-1776.

Carrot Stew
  • 2 pound baby bunch carrots, peeled
  • 6 ounces carrot juice
  • 1 tablespoon cumin seeds
  • 1 tablespoon caraway seeds
  • 1 tablespoon mustard seeds
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Juice of one lime
  • 1 tablespoon mixed, chopped herbs
  • Salt and pepper

    Lightly toast the cumin, caraway and mustard seeds and add to the carrot juice in heavy saucepan. Reduce by three quarters. Pour the carrot reduction into a blender. On a medium speed, add the butter in a slow, steady stream to emulsify. Strain out solids. Hold warm.
    Cut the baby carrots on a bias and sweat with no color in olive oil. When tender, add carrot juice reduction and season with salt, pepper, lime and your choice of mixed, chopped fresh herbs. Serves 8.

  • Blue Hill Restaurant

    Recipe Seeds: Carrots

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