Name: Flambéed Carrots with Blueberries & Citrus Glaze
Ingredients: 3 medium carrots halved lengthwise (or ½ bunch carrots with green leaf stems left intact for presentation); 2 tbsp butter; 1 tbsp olive oil; ½ shot brandy (for the flambé); A light dusting of Grandpa J’s All-Purpose Seasoning (or your favourite seasoning); ½ cup fresh local BC blueberries; ½ fresh orange (juiced); Optional: A few squirts of water (if needed to adjust sauce consistency)

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Flambéed Carrots with Blueberries & Citrus Glaze

Flambéed BC Summer Carrots with Plump Blueberries & Citrus Glaze

Submitted by: Grandpa J’s

Featured Ingredient: Fresh BC Carrots & Local Summer Blueberries

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Ingredients

3 medium carrots halved lengthwise (or ½ bunch carrots with green leaf stems left intact for presentation)
2 tbsp butter
1 tbsp olive oil
½ shot brandy (for the flambé)
A light dusting of Grandpa J’s All-Purpose Seasoning (or your favourite seasoning)
½ cup fresh local BC blueberries
½ fresh orange (juiced)
Optional: A few squirts of water (if needed to adjust sauce consistency)

Instructions

The Savoury Sear: 8-10mins.
Heat a large skillet over medium-high heat. Melt the butter together with the olive oil. Lay the halved BC bunch carrots down in a single layer. Give them a light, uniform dusting of Grandpa J’s All-Purpose Seasoning (or your favourite seasoning). Sear the carrots until they take on a beautiful, deep caramelized color but retain a perfect tender-crisp bite. Flip then and keep shaking the pan until both sides golden and carrots are soft.
The Brandy Flambé: 1min.
With the pan hot, pour in the half-shot of brandyand quickly ignite to flambé. Let the flames dance until they naturallyextinguish, burning off the harsh alcohol and locking a deeply concentrated,rich, caramelized pop of flavour right onto the surface of the carrots. Removethe carrots from the pan and arrange them beautifully on your serving plate.
The Dancing Blueberry Sauce: 3-4 mins.
Lower the heat to medium and work directly with the rich pan drippings left behind. Toss in the fresh local blueberries and squeeze the juice of half an orange directly into the skillet. Let the mixture simmer gently. You want the blueberries to "dance" in the pan, absorbing the citrus and brandy-infused butter.
The Perfect Finish: 1min.
If the sauce begins to stick or reduce too quickly, add a few small squirts of water to keep it velvety. Right before pulling it off the heat, gently smash just a few of the blueberries with the back of a spoon to release their deep violet pigments into the reduction.
Plate and Present: 1min.
Spoon the tart, tangy, jewel-toned glaze and the remaining whole, plump blueberries generously over the seared carrots. Garnish the plate with thin dried orange wheels for an unforgettable summer look.