Celtic Sea Salt – Guérande Grey, Coarse & Moist
Traditionally hand-harvested from the salt marshes of Guérande, France, this unrefined sea salt features coarse, naturally moist crystals. Its distinctive grey color comes from contact with the clay at the bottom of the salt ponds.
A versatile kitchen staple, it’s excellent for soups, stews, cooking water, and brines. For more even seasoning on meats and vegetables, crush the crystals finer before sprinkling.
Ingredients: Sea salt.
Honey & Thyme Roasted Carrots
Toss 1 pound of carrots, cut into sticks, with 1 tablespoon olive oil, ½ teaspoon finely crushed Celtic Sea Salt, and ½ teaspoon dried thyme. Spread on a baking sheet and roast at 400°F for 25–35 minutes, turning halfway through. Drizzle with 1 tablespoon honey during the last 5 minutes. Cook until tender and lightly caramelized.
Garlic Herb Rice
Heat 1 tablespoon olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and cook for 30 seconds. Stir in 1 cup long-grain white rice, 2 cups water, and ½ teaspoon Celtic Sea Salt. Bring to a boil, cover, and reduce heat to low. Simmer for 18–20 minutes, until the water is absorbed. Remove from heat and rest, covered, for 5 minutes. Fluff with 1 tablespoon chopped fresh parsley.