This could be another garlic post. But it’s not. Although there certainly is garlic in this dish. I think it’s the combination of garlic and lemon juice that gives it the tart and tangy flavor. The carrots, when cooked, become mellow, so it’s a perfect foil for the dressing.
I prefer this served cold or better yet, at room temperature. It will keep for at least a week, so I suggest doubling or tripling the recipe. You’ll be very glad to have some leftovers to serve at another meal.
On one California road trip I bought this cookbook: The Good Cook’s Book of Oil and Vinegar by Michele Anna Jordan (it’s no longer in print, but if you’re intrigued you can find a used copy). She focuses in on specifics about all kinds of oils and various vinegars, and she knows her stuff. I’ve used a number of recipes from the book over the years, but this is probably my favorite. And it’s easy. The toughest job is slicing the carrots. In the picture above I cut them much thicker than usual (note to self: re-read the recipe before I begin!). I prefer them when they are very thinly sliced, so use your mandoline or food processor slicing blade if you have one. The benefit of the thin slice is that more of the dressing permeates the carrots. And do give the carrots time to marinate in the dressing – it’s much better. And for goodness’ sake, don’t overcook the carrots. You don’t want to be eating carrot mush, and the thinner the carrot slices, the greater the risk of overcooking. Oh yes, I almost forgot, whatever you do, do not use those abominable “baby” carrots in the little bags. You know, don’t you, that those really are not baby carrots – they’re big carrots trimmed down to look like baby carrots. I prefer using young carrots, but even medium sized ones will work fine in this recipe.
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Recipe: Good Cook’s Book of Oil & Vinegar, by Jordan
NOTES: This recipe originally came from a Sonoma bistro called Chez Nous. I’ve altered the recipe by reducing the amount of dressing called for. So, if it seems too light for you, just double the amount of dressing. It’s very garlicky, so if you don’t really like the taste of garlic, reduce the amount.
1 pound carrots — peeled
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
2 cloves garlic — minced
2 tablespoons lemon juice
1 tablespoon Italian parsley — minced
1. Cut the carrots (at an angle if you can) to make slices about 1/8 inch thick. Steam the carrots until they are just tender, about 10 minutes. Do not overcook!
2. Combine the dressing in a small bowl (or blender, if you want) and mix together. Remove the carrots from the heat and allow them to cool a little. If serving immediately, drain and just add dressing. Or place all the carrots in a large ziplock plastic bag and add dressing. Seal and mix around so the dressing covers well. Refrigerate, if desired and serve cold, or re-heat.
3. A variation noted in the recipe suggests steaming an equal amount of zucchini and adding the same quantity of dressing to it – more garlic added and more lemon juice. Omit brown sugar and parsley. Then, serve both vegetables side-by-side.Serving Ideas : Since it’s good cold, would be great for a picnic.
Per Serving: 73 Calories; 5g Fat (54.5% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 25mg Sodium.