Saturday, January 1, 2011


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
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
about ¾ C. chopped cilantro

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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