Chef Joshna likes heirloom carrots because they're generally sweeter than the conventional ones, which lends itself beautifully to a sweet preparation. Braising the carrots helps soften them and caramelize the sugars, making a perfect winter dessert, when you just can't eat another apple.
Filling2 lb heirloom carrots, 12- 14 medium, cut into ¼-inch slices lengthwise
1 tbsp grapeseed oil
1 tbsp butter, softened
¼ cup maple syrup
Topping1 tsp ground cinnamon
¼ tsp ground ginger
1/8 tsp ground cloves
¼ nutmeg seed, freshly grated
2 tsp vanilla extract
1 cup apple cider
3 cups finely ground gingersnaps
1 tsp salt
1 cup quick cooking oats
¼ cup flour
¼ cup brown sugar
1 cup cold butter, cut into small pieces
1. Preheat oven to 375°F. Butter a 9-inch square oven safe dish and set aside. Line a baking sheet with parchment and set aside. Place chopped carrots in a medium bowl and drizzle with grapeseed oil. Toss carrots well to coat with oil and spread them out evenly on the baking sheet. Roast carrots for 20 minutes, or until slightly tender.
2. Add carrots to buttered dish, then add the maple syrup, cinnamon, ginger, cloves, nutmeg and vanilla and toss around lightly to coat carrots in seasoning, spreading out evenly. Pour cider over carrots, cover with foil and roast in the oven for 40 minutes, or until carrots are tender, relaxed and still just a little firm. Remove from heat and allow to cool slightly.
3. In a medium mixing bowl, combine gingersnaps, salt, oats, flour and brown sugar and stir. Add butter, and using your fingertips, incorporate the butter into the dry mixture until you have large chunks, about the size of peas.
4. Sprinkle crumble topping over carrots in an even layer and bake for another 15-20 minutes, or until top is browned and carrot juices start to bubble on the sides of the pan. Remove from heat and allow to cool slightly. Serve warm with vanilla ice cream.
Yield: 6-8 servings
Serving Size: 1 bowl