While searching for new vegetable recipes to make, I stumbled upon this recipe which I immediately made because we had all of the ingredients on hand. The girls like carrots and most of the time I can get them to eat a radish, so I thought they would like this. I was very wrong. I enjoyed it but they sure did not!
3 large carrots
4 radishes
1 small handful of chopped fresh flat leaf parsley
1 tsp olive oil
1 1/2 tbsp apple cider vinegar
finely ground sea salt
freshly ground black pepper
1/2 teaspoon of butter
a pinch of sugar
Peel the carrots and then cut them into slices, about 1/4″ thick. Using a mandoline slicer, cut the radishes really thinly into slices.
Put the carrots in a large saute pan. Put enough cold water into the pan to almost cover the carrots. Add the butter to this, and the pinch of sugar. Put a lid on the pan, and get it boiling over a high heat. Once boiling, remove the lid. Let this boil until the liquid has reduced right down, and the carrots are almost cooked through.
Let the carrots cool a little in the pan. When cooled, toss them in a bowl with the radish slices. Toss in the parsley, and a generous serving of salt and freshly ground black pepper. Add the olive oil and the cider vinegar.
No comments:
Post a Comment