Friday, October 10, 2014

RECIPE: Cooked Carrot Salad

Difficulty Level: Intermediate


·  1 1/2 pounds carrots
·  3 1/2 cups cold water
·  1 1/2 cups white vinegar
·  2 tablespoons honey
·  1/4 cup pine nuts
·  1/4 cup golden raisins
·  1/4 teaspoon salt
·  1 to 2 tablespoons extra-virgin olive oil
·  1 1/2 tablespoons finely shredded fresh mint leaves

1. Peel and trim the carrots and cut them into 3-inch lengths. Slice each length lengthwise into wedges about 1/3-inch thick.

2. Pour the water and vinegar into a 3- or 4-quart saucepan and set over high heat. Stir in the honey. When the water’s boiling, drop in the carrot wedges and cook, uncovered, at a good bubbling boil for approximately 25 minutes, until cooked through but with some bite. Don’t let them get mushy.

3. Meanwhile, toast the pine nuts in a dry skillet over medium heat tossing them frequently until light gold; spill them onto a plate to cool.

4. When the carrots are cooked, lift them out of the pan with a slotted spatula and let them cool and drain in a colander placed in the sink. Keep the carrot cooking liquid at a boil. Drop in the raisins and cook until plump, about 5 minute, then lift them out and let them cool and drain, too. Keep the pan of carrot cooking liquid at a boil.

5. Boil the vinegar liquid vigorously and let reduce until only 1/4 cup or so of thick syrup remains in the pan, about 5 minutes. Watch the pan carefully and lower the heat as the liquid level nears the pan bottom. Immediately pour the carrot cooking liquid into a cup or small bowl before it burns.

6. Put the carrots in a bowl, toss with 2 tablespoons syrup and several pinches salt, and let them marinate briefly. Before serving, toss the carrots with 1 tablespoon olive oil, the pine nuts, the raisins, and the shredded mint leaves. Taste and add more salt or oil or syrup if needed. 

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