Pemberton Produce was established in 2015 by like-minded individuals who share an affinity for the natural beauty and bounty that the Pemberton Valley has to offer. By utilizing tried and true market garden farming methods, we work together to provide the Sea to Sky and Greater Vancouver area with the finest produce, lamb, and honey that this beautiful valley has to offer.
Roasted Napoli Carrots with
Pemberton Haven Honey &
- 2 bunches Napoli carrots, trimmed and rinsed
- 4 Tbsp Pemberton Haven honey
- ¼ cup Marcona almonds, chopped
- 1 tsp fresh picked thyme leaves
- 3 Tbsp salt
- 2 Tbsp butter
- 1 turn black pepper
- 1 bay leaf
Trim and rinse the carrots under running water, lightly scrub with a damp towel to remove any soil. In a large pot, cover the carrots with salted water. Add the bay leaf and bring to a boil, remove the pot from the heat and allow the carrots to cool in the remaining liquid.
Once cool, place the par cooked carrots on paper towel and allow to dry. In a frying pan heat the butter over medium heat until bubbling. Add the carrots, a pinch of salt, 1 turn of black pepper and the honey.
Cook until the carrots are glazed nicely and the honey becomes very aromatic, finish with fresh thyme leaves and chopped Marcona almonds. A perfect side dish to serve with any fish, meat or poultry!
Chef Inspired Gourmet Recipe by Executive Chef Bobby Millheron
Wentworth Hospitality Group Tableau Bar Bistro Homer St. Café