Celebrate the best of spring with tender carrots glazed in cannabutter, maple syrup and herbs.
Dissatisfied with a corporate career trajectory, Chris Yang abandoned an almost completed Masters degree in hospital management and decided to become a cannabis cook. Spending days marinating in marijuana and watching YouTube cooking videos, Yang taught himself basic techniques by watching Gordon Ramsay and built a significant Instagram following. Catering private parties for influential bloggers led to a new project called Pop Cultivate, a monthly series of infused dinners held at Container Yard in downtown Los Angeles, featuring the best in seasonal cuisine.
Yang came to compete at the first-ever “Taste of Cannabis” competition held in San Bernardino last October as part of the High Times Cannabis Cup. Sponsored by Magical Butter, the contest aimed to showcase the skills of the burgeoning number of chefs who specialize in cannabis cuisine.
The challenge involved going up against another chef and creating a dish inspired by a randomly selected regional cuisine, and Yang wowed the judges with his creations. Winning the competition with an inventive take on chicken and waffles, Yang credits cannabis with inspiring him to follow his true passion in life.
Learning to cook for yourself is one of the most rewarding skills to have throughout life, connecting you to the rhythms of the seasons, the land you live on and the people in your life who gather to share food together.
This recipe from Chris Yang is a simple side dish based on a few fresh ingredients. Maple-glazed carrots could accompany a pot roast or pork chops, and the combination of lemon juice, fresh herbs, maple syrup and cannabutter is downright delicious.
Follow Chris Yang on Instagram at @popcultivate
Marijuana Maple Glazed Carrots
- 2 bunch fresh baby carrots
- 4 tbsp. butter
- 1⁄4 cup maple syrup
- Fresh lemon juice
- 2 tbsp. cannabutter
- Salt and freshly ground black pepper
- 1 tbsp. fresh parsley leaves
- 5-6 sprigs of thyme
Wash the carrots whole and give them a good scrubbing (use a new sponge or a kitchen towel).
Melt butter in a large heavy sauté pan over medium-low heat. Add carrots and thyme, cover and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.
Increase heat to medium, stir in syrup, add cannabutter and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add parsley and mix well. Serve with lemon wedge.
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