The Chew: Guess Who’s Coming to Thanksgiving Dinner? Week
The Chew is celebrating their Guess Who’s Coming to Thanksgiving Dinner? Week, where every day, two new food personalities come by the show for surprise cook-offs. Today, the surprise guests were Michael Lomonaco, who teamed up with Daphne Oz, and Ming Tsai, who teamed up with Clinton Kelly, both culinary greats.
Although Ming Tsai ultimately won with his Thanksgiving Hash recipe, Michael Lomonoco’s Spice-Scented Carrots and Figs recipe did get one of the three votes cast. This recipe is unique because of the Moroccan spices and its focus on carrots as a star of the dish, which is not a vegetable you often see made the star of a gourmet-style dish. Still, the recipe looked very intriguing and I’d definitely like to try it! Check it out below!
The Chew: Michael Lomonaco Spice-Scented Carrots and Figs Recipe Ingredients
- 2 pounds Young, Small, Multi-Colored Carrots (scrubbed and washed)
- 1 teaspoon Moroccan Spice Blend
- 1/2 teaspoon Fennel Seeds
- 4 tablespoons Unsalted Butter
- 1/4 cup Honey
- 1 cup Dried Mission Figs (cut into 1/4″ pieces)
- 1 teaspoon Chopped Chives
- Sea Salt and Black Pepper
- Preserved Lemon (cut into wedges, to serve)
- 1/4 cup Pomegranate Seeds
Michael Lomonaco: The Chew Spice-Scented Carrots and Figs Recipe Directions
- Toss the carrots with the Moroccan spices, butter, and fennel seeds in a large bowl. Make sure the carrots are completely coated. Although Michael Lomonaco used a mixture of multi-colored carrots, you should use what you like best or what’s available near you. Traditional orange is just fine.
- Cover carrots in a large skillet with 1/2 cup of water and bring to a boil. Cook until carrots are tender, but not overcooked, about 6 minutes.
- Remove cover. Cut the dried figs and add them to the pan, along with the honey and pomegranate seeds. Keep cooking and stir often. Make sure all or at least most of the water evaporates and the carrots are glazed and tender, about 2 more minutes of cooking time.
- Remove from heat, season to taste, add the chives and preserved lemon, and serve in a large serving dish.