Inset: Jason LaVeris/FilmMagic
What’s up, Doc?
Chef Makini Howell of Plum Bistro in Seattle proves that carrots are way more than just bunny food with this colorful dish, a favorite of Ben Affleck‘s. (Howell, who has served dinner in Affleck and wife Jennifer Garner’s home, also cooks for Casey Affleck, Joaquin Phoenix and a roster of other celebs.)
We can see why either Affleck brother would gobble these carrots down—thanks to maple syrup, chopped garlic and smoked tofu, each bite is sweet, savory and smoky all at once, not to mention vegan (the younger Affleck has been vegan for more than 15 years). Howell says Phoenix is also a fan of the dish.
Bust these out at your Thanksgiving table and we guarantee there won’t be leftovers. Howell, who specializes in vegetarian and vegan food, shares the recipe:
Pan-Seared Carrots with Maple and Thyme
1 bunch small to medium heirloom carrots
2 tbsp. olive oil
2 tsp. chopped garlic
1 tbsp. chopped, smoked tofu
1 tbsp. thyme leaves
1 tbsp. maple syrup
Sea salt and freshly ground pepper, to taste
2 tsp. minced parsley
1. Peel and trim tops off carrots. Rinse under cold water, then pat dry with a clean dishcloth or paper towel.
2. In a medium cast iron skillet over high heat, add olive oil, coating the bottom of the pan.
3. Toss carrots in pan and sear on all sides 2-3 minutes, being careful carrots don’t get soft. Lower heat to medium-high. Add chopped garlic and smoked tofu and cook 1-2 additional minutes.
4. Add thyme, maple syrup, salt and pepper. Remove from heat and mix in parsley. Serve immediately.