:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__04__20120424-carrots-barley-ramps-spinach-3-f993dd43d63a41d8a1c4b1ec16129bcb.jpg)
Orange-Glazed Carrots With Ramp Barley and Spinach Recipe
Ingredients (12)
- 1 cup pearled barley
- Kosher salt
- 1 1/2 pounds carrots, peeled and cut into 1-inch segments on a bias
- 1 tablespoon sugar
- 2 tablespoons unsalted butter (divided)
- 1/2 cup freshly squeezed juice and 1 teaspoon zest from 1 orange
- about 10 ramps, cleaned, trimmed, and finely sliced (about 2 cups sliced ramps, see note)
- 6 ounces baby spinach
- 2 tablespoons finely minced fresh parsley leaves
- Freshly ground black pepper
- 1/2 cup toasted slivered almonds
- Extra-virgin olive oil for serving
Directions
Learn how to make this recipe at Serious Eats
Ingredients (8)
- 1.5 oz. Tanqueray London Dry Gin
- 0.75 oz. Fresh Lemon Juice
- 0.5 oz. Elderflower Liqueur
- 0.5 oz. Sugar Syrup
- 2 pieces Cucumber
- 2 pieces Dill
- 1 pinch of Salt
- Ice