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July 12, 2009

Spicy Carrot Sald

This recipe comes from Mark Bittman's The Best Recipes in the World. Slicing or julienning the carrots takes a bit of time (I used a mandoline and julienned the carrots, but it still took some time), but once that's done, the recipe takes hardly any effort at all. The caraway seeds give this a very distinctive flavor.

The Ingredients

The Steps

  1. Put the carrots, garlic, sugar, caraway, cumin, paprika, and oil into a wide skillet or saucepan.
  2. Add enough water to cover, bring to a boil, turn the heat to medium. Cook, stirring, until the carrots are slightly soft, about 10 to 15 minutes. (Bittman says to cook until the water is mostly evaporated. I never got that much evaporation, so I just scooped the carrots and spices out into a bowl with a slotted spoon.) Drain and remove to a bowl.
  3. Remove and mince the garlic cloves. Add them back to the carrots. Add the harissa, olives (if using), and feta (if using) and toss to combine. Taste and add salt and pepper as necessary. Serve at room temperature.

Posted by spaceling at 04:59 PM