Carrots Slow-Baked on Coffee Beans

During the cooler seasons of the year it can be nice to have the oven on for a longer cooking dish. This is super easy to prepare (unlike lots of reipes using coffee that have a long list of ingredients and extensive preperation steps). A few varieties of carrots are sold at Virgin Earth Farm‘s stand. Garlic is plentiful at the market and coffee beans are available from UP North Roast. Get this side dish started and do any number of other things while it cooks. The aroma will be delightful as it roasts.

  • 1 lb/455 g thin carrots (no thicker than 1/2 in/12 mm in diameter), peeled
  • 1 tsp olive oil
  • 1 small garlic clove, minced
  • Coarse sea salt and coarsely ground black pepper
  • 1 cup/90 g medium-roast coffee beans, preferably decaf

Preheat the oven to 225°F/110°C/gas 1/4. Place a cast-iron skillet over medium heat to heat for about 5 minutes.
In a large bowl, combine the carrots, olive oil, and garlic and toss until the carrots are slicked with oil and the garlic bits are distributed evenly. Season with salt and pepper; set aside.
Add the coffee beans to the hot skillet and remove from heat. Shake until the coffee is aromatic and the beans look a bit oily, about 3 minutes. Scatter the carrots over the beans in a single layer and cover the pan with a lid or a sheet of heavy-duty alumi¬num foil. Bake until the carrots are fork-tender and infused with coffee oil, 2 to 3 hours.
Lift the carrots from the bed of coffee beans and serve immediately. Discard the coffee.
Store: for up to 3 days, covered in the refrigerator. Reheat gently in a low oven.

From Cooking Slow: Recipes for Slowing Down and Cooking More by Andrew Schloss, Chronicle Books, 2013.

Prep time: 10 minutes
Cook time: 2 to 3 hours
Yield: Makes 4 servings