At The Flavor Chef, we only use locally grown organic vegetables. Among our favorites are farm fresh summer heirloom carrots and sweet onions. Read on below to see how our founder, Chef Lance Roll, utilizes our Organic Grass Fed & Grass Finished Beef Bone Broth to get a sublime flavor into these fresh vegetables and finished them off with 18 year old infused balsamic vinegar.
Love is The Ultimate Spice!
|2 tbsp coconut oil||1 bunch local heirloom carrots, scrubbed & sliced thin (peeled, if desired)|
|2 sweet onions, julienne sliced (thin strips)||1 inch ginger root, minced|
|1 valencia orange, juiced||1 cup TFC Organic Beef Bone Broth|
|fresh mint (optional)||sea salt, to taste|
|Baker & Olive Blackberry Ginger Balsamic||Baker & Olive Blood Orange Olive Oil|
In a 10 inch sauté pan, warm the coconut oil and then add the julienned onions. Allow the onions to caramelize slightly and add the ginger and the carrots. Continue to sweat the vegetables and season with sea salt. Add the juice of the orange and the beef bone broth. Allow the liquid to reduce as it steams the carrots until tender. Sprinkle in the fresh herbs (optional) and combine for a minute allowing the herbs to gently bloom. Drizzle with blackberry ginger balsamic and remove to a serving dish. Drizzle over the blood orange olive oil and garnish with some more fresh herbs.