Friday, November 16, 2007
Today was a great cooking day to be married to the 'grow weird varieties' market farmer. Mr. Chardgirl is growing 5 colors of carrots. So: What to make for dinner? We also have two sweet-toothed chardettes: I made a carrot salad with only the three sweet-as-raw carrots that we currently have around. Chantenay orange, Chantenay Yellow, and a beautiful purple carrot that is yellow in the center. Our White Belgian and Indian Red carrots have dramatic carrotness in their flavor, but they aren't especially sweet when raw. The recipe was inspired by one I read in How to Cook Everything by Mark Bittman. I of course included a few of my own changes!
Cumin Colored Carrots
2 pounds carrots: many colors, 2 colors, or all orange
juice and zest from one lemon or orange
2 tablespoons walnut or olive oil (I used a freshly purchased roasted walnut oil and it was divine)
S & P to taste
1 teaspoon cumin powder, freshly purchased within the last few months does make a difference.
Freshly chopped parsley or cilantro
Whisk together the citrus juice, zest, salt, pepper, cumin and oil. Julienne carrots on a mandolin or other grater. If you've got sharp knives and the skill julienne the carrots with just your knives and knowledge. Pour dressing over carrots. Stir in parsley or cilantro, or just use it as garnish for the top if presentation matters to your table.