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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
- 1.5 pounds carrots, peeled and sliced or julienned.
- 2-3 garlic cloves, peeled
- 2 tsp. sugar
- 2 tsp. caraway seeds
- 1 tsp. cumin seeds
- 1 tsp. sweet or smoked paprika (I used smoked)
- 2 tbsp. extra virgin olive oil
- 1 tsp. Harissa or cayenne to taste
- 12 good-quality black olives, pitted (optional - I used kalamatas)
- 1/4 lb. feta cheese, crumbled (optional - I used this)
- 1/4 cup fresh cilantro leaves, chopped (optional - I skipped this since I was bringing this to a party where statistically someone wouldn't like cilantro)
- salt and pepper to taste
The Steps
- Put the carrots, garlic, sugar, caraway, cumin, paprika, and oil into a wide skillet or saucepan.
- 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.
- 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 July 12, 2009 04:59 PM
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