This is a dish to be made at the start of the New Year when the new olive oil has just been bottled. The carrots are cooked simply and act as a sweet and earthy foil to the bright and peppery pungent oil. The oil is drizzled in at the end as a seasoning with a few drops of vinegar and some parsley. If you do not have any olio nuovo, a bright and bold Tuscan oil would serve. This is one of those dishes where the combination is greater than the parts, and there is nowhere for inferior ingredients to hide, so fresh carrots, fresh oil, and good vinegar are all a must.
INGREDIENTS:
1 bunch of carrots, topped and cleaned, oblique cut into ¾ to 1 inch pieces ½ teaspoon good quality white wine vinegar 1 tablespoon Olio Nuovo 1 good sized pinch large flake/crunchy salt such as Maldon, Murray River, or Fleur de Sel de Camargue 1 tablespoon Italian/flat leaf parsley, chopped finely with a sharp knife (the parsley should still look like parsley, and not be reduced to a pulp of green matter.)METHOD:
Put the carrots into a 2 or 3 quart chefs pan or Windsor pot (these pans have a sides that taper into a smaller base diameter, which allows for slower reduction of liquids, which helps to concentrate flavors and prevents the pan running dry). Add water to just cover the carrots and bring to a boil.
Skim any foam that may rise to the surface, then reduce heat to a gentle simmer and cook until carrots are tender all the way through. Use a slotted spoon and remove the carrots from the water and reserve. Keep them warm.
Gently cook down the water, using a rubber spatula to scrape down the sides if any syrupy glaze forms, until there is only 3-4 tablespoons left. Add the vinegar and swirl the pan to mix it in. Cook down to 2 tablespoons and add the oil. Stir into the water, but don’t worry about it mixing. Add the carrots and toss to coat the carrots with the pan sauce. Cook a little more to reduce the sauce to a glaze.
Season the carrots with the crunchy salt and serve right away before the salt melts in.
Chef’s Note:
If you wish, you could try using a little Maldon’s Smoked Salt, or another smoked salt, as long as it is a gentle smoke. Some smoked salts are quite aggressive in flavor, and this dish is about the contrast of the oil and carrots, and the salt is a background note at most.
Serves: 4
Source: Chef Andrew E Cohen
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