Diet? What diet? It’s Valentine’s day right?
Ok, it wasn’t that bad aside from the ice cream mixed in there. But I have some wonderful recipes for you!
Parsley Carrots (makes 4 large servings)
- 8-10 large carrots (I used the heirloom variety for the lovely colours)
- 2 tbsp. unsalted butter
- 2 – 3 tbsp. fresh Italian parsley
- 3 cloves of garlic
- Salt and pepper to taste
- Wash and roughly chop the carrots into finger sized sections, leave the skins on.
- Put the carrots in a medium pot and cover by 1-2 inches with COLD salted water – always start root vegetables in the cold water and bring to a boil together for best results.
- Bring water to a boil, and boil for 10-15 minutes. Test for doneness by poking the carrots with a fork. You want the fork to go in with a decent amount of resistance.
- While the carrots are boiling, tear off a small handful of parsley and rip it into smaller pieces.
- In a frying pan heat the butter and add the garlic (either minced or as I did, use a press), cook until the garlic is fragrant and slightly brown.
- Drain the carrots and add the carrots and parsley to the frying pan and toss to coat the carrots.
- Cook, tossing every 3 minutes or so, until the carrots are browned and have a slight crust, about 15 minutes.
- Season with salt and pepper and serve.
Duck Breast (1 breast feeds 2 people)
- 1 duck breast with skin (about 300 grams)
- 2 sprigs thyme
- 1 sprig rosemary
- Salt and pepper to taste
- Roughly chop rosemary leaves and pull thyme off of the sprig.
- Pat duck breast with paper towel to dry (helps with browning); use a sharp blade to cross hatch the skin of the duck without cutting into the meat at 1-2 cm spacing.
- Season both sides of the duck breast with the salt, pepper, thyme and rosemary.
- Add duck breast skin side down to the pan (you can add some fat, but the fat from the skin will render and coat the pan, so it is not needed), cook for 3-4 minutes, remove some of the rendered fat if needed and flip. Cook on the other side for 5-8 minutes.
- At this point to duck should be medium rare, remove the duck from the pan, tent with aluminum foil and let rest for 3-4 minutes, then slice into 1/2 cm slices and serve.
- If the breast is too rare for your liking I have had great success with placing the rarest slices back on the pan for about 15 seconds per side to avoid anyone being put off by the rareness.
I served these 2 dishes with some sautéed green beans that I sautéed in the rendered duck fat until lightly browned and seasoned with salt and pepper to taste.
And for dessert…
For the recipe, hop over to The Urban Poser which created the recipe and has many other amazing paleo treats or hop over to Mommypotamus where the recipe is posted and where there are even more yummy things! Don’t blame me if you lick the screen.