Carrots for Grownups

April 22, 2019

Eat your carrots. How many times did you hear that when you were a kid? Boiled with a little butter on top of them, they were one of my least favorite foods. Not anymore. Now I am crazy for them. I have conquered my distaste of them by re-inventing how I serve them. Shaved raw into a salad, they are tastier than cutting them into fat coins. Julienned they are nice for stir-fry. Boiled (eh). Supermarket bagged carrots are really bland and those little stubby baby carrots are just their big brothers whittled down to size and costing more. My advice: buy loose carrots still with their fern like tops attached. These are fresher by a long shot and tastier too. I like them cooked to the al dente stage, then coated in a marinade that wakes up their inner flavor.

Carrot Top Marinated Salad
Serves 4

1 bunch whole loose carrots, tops trimmed to about ½ inch, all washed
1/3 cup extra virgin olive oil
1 teaspoon dried mustard
3 tablespoons honey
3 tablespoons white balsamic vinegar
2 tablespoons spicy mustard
1 clove garlic, finely minced
2 spring onions, chopped
Salt and pepper to taste
2 tablespoons fresh thyme leaves

Cook the carrots whole in a saute pan in boiling water just until a knife easily pierces the thickest part. Drain and place in a rectangular dish.

In bowl, whisk all the remaining ingredients until well emulsified.

Pour over the carrots; turn occasionally; let marinate at room temperature for several hours before serving.

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