Chef Suzanne Barr is known for her drop-dead gorgeous food. This colourful and memorable dish is no exception, finished with a “flavour bomb” of floral butter with heirloom carrots.
Edible flowers are a great way to add colour and texture to a dish. More common edible varieties include corn flowers, hibiscus, young magnolia blossoms, nasturtiums, roses, geraniums and lavender. The petals are the prize here, and you’ll want to trim the base of each petal and discard the stamens, pistil and calyx of some of the larger edible varieties. Pansies are one of the most popular edible flower varieties, and can be consumed whole.
Stone-ground corn grits are absolutely divine with aged Ontario Cheddar and perfectly balance the roasted carrots.
Preheat oven to 325°F(165°C).
Scrub carrots to remove any dirt. Trim tops and slice lengthwise Add to baking sheet, drizzle with Canola oil, salt and cracked black pepper. Bake for 30-40 minutes.
In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in grits and bring to a boil, whisking constantly.
Reduce heat to low, cover and simmer, stirring occasionally for 15-20 minutes, until grits are tender and resemble a porridge.
Stir in cubes of butter and grated cheese until melted. Season with salt, pepper, and hot pepper sauce.
Divide grits onto 4 plates and then lay the roasted carrots on top, finish with more of the floral butter and enjoy!
This will yield more butter than you need for this one recipe. But this butter is so good you will want to put it on everything! All kinds of cooked vegetables, roast chicken, fish and more!
Place softened butter into a stand mixer with whisk attachment. Begin to whisk butter, adding all ingredients and continuing to whisk until butter is well incorporated and has a light and whipped consistency.
Once butter is well incorporated, place whipped butter in plastic wrap or an air-tight container and store in the refrigerator up to 3 months or freezer up to 6 months.