Lavender Lemon Buttered Carrots (Recipe by Sharon Shipley) Ingredients
2 pounds medium carrots (about 4 or 5)
1 cup water
1 ½ teaspoons dried culinary‘Provence” lavender buds, finely ground in a spice grinder
3 tablespoonsunsalted butter
2 tablespoonsextra virgin olive oil
1 garlicclove, minced
½ teaspoon fresh lemon thyme or thyme leaves
2 tablespoonsfresh Italian parsley leaves, chopped
½ teaspoon sea salt
1/8 teaspoon freshly ground white pepper
Cut the carrots on the diagonal into ½-inch slices, Place in a medium saucepan with the water and lavender. Cover and cook over medium heat for 15 minutes or until fork tender. Drain all but 1 tablespoon of liquid.
Grate the zest off the lemon. Cut the lemon in half and squeeze the juice from one half into a cup. Cut the remaining half into thin slices.
Heat the butter and oil in a large skillet over medium heat. Add the carrots, the reserved liquid, lemon zest, lemon juice, and 1 tablespoon of the parsley. Cover and cook over low heat for one minute. Season with the salt and pepper. Decoratively arrange the lemon slices over the carrots and sprinkle with the remaining parsley.
Roasted Potatoes with Herbes de Provence
4 cups chopped potatoes (thin skinned varieties like Yukon gold or red)
Directions Preheat oven to 450 degrees. Line baking sheet with parchment paper. Toss all ingredients together in a large bowl. Arrange tossed potatoes onto your baking sheet. Bake for 25-30 minutes or until the potatoes are golden brown and tender.
Little Lavender Farm 11011 NE Paren Springs Rd Dundee, Oregon 97115