SERVES 4
My husband thinks this is the best side dish that I have ever made and I think I agree! Serve with my Sun-Dried-Tomato-and-Fennel-Braised Short Ribs or my Panfried Filet with Shallot Sauce.
INGREDIENTS
2 red bell peppers, halved and seeded
1 ½ lbs/680 g carrots, peeled and chopped
2 tbsp/30 ml balsamic vinegar
½ tsp sea salt
¼ tsp pepper
¼ cup/60 g butter
½ tsp sweet paprika
2 tbsp/5 g cilantro
COOKING INSTRUCTIONS
Preheat oven to 350°F/177°C. Place peppers on a baking sheet, cut-side down. Bake for 45 minutes or until peppers are blackened. Remove the skins. While the peppers are baking, place carrots in a large pot, cover with water and bring to a boil. Boil until carrots are soft, about 30–45 minutes. Drain carrots. Using an immersion blender purée the peppers, carrots, balsamic vinegar, salt, pepper, butter, paprika and cilantro.
