This dish can be eaten as soon as it’s assembled, but the carrots will absorb more flavors if you make it a day or two ahead and refrigerate the carrots in sauce, stirring occasionally. Bring to room temperature to serve.
1 ½ lbs. slender carrots (the organic ones with tops on are nice), peeled and sliced about 1” thick on the diagonal
1 T. salt
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3 T. good olive oil
2 T. plus 1 t. lemon juice
1 T. water
1 t. sweet paprika
½ t. salt
¼ t. ground cumin
1/8 t. cayenne
1 t. finely chopped garlic
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about ¾ C. chopped cilantro
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Bring a large pot of water to a boil and add the tablespoon of salt.
Meanwhile, make the sauce by whisking the second group of ingredients together in a medium-sized bowl.
Cook the carrots in boiling, salted water until tender, about 5 minutes (they should not be crunchy). Drain and toss with sauce.
Shortly before serving, stir in cilantro. Yield: About 4 cups, 6-8 servings.
Wines: light reds, full-bodied reds
Compliments cheeses, cured meats
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