Sweet and Sour Caper Carrots

A dish that uses some of the sweet flavors of the holiday season, but comes off as light and sort of refreshing.

INGREDIENTS:

1 bunch carrots, such as Chantenay, scrubbed and cut into ¾ inch oblique cuts or ¼ inch slices

2 heaping tablespoons capers- if salted soak in a couple changes of water and dry thoroughly, and if brined, dry them

¼ cup red wine vinegar, or as needed

2 tablespoons Kime’s Apiary honey (or another with good flavor), or as needed

½ teaspoon each fresh oregano and/or savory, chopped

Salt and pepper to taste

Water as needed

Olive oil as needed for frying capers

METHOD:

Heat a 2½ quart chef’s pan or sauteuse over medium-high heat. Film pan bottom to about 1/8^th inch. Heat oil until almost smoking-a couple wisps of smoke will come up) – and carefully add the capers. If they are still wet they will spit and pop. Stir about until the sizzling pretty much stops. Use a mesh strainer to remove them to a couple layers of paper towels. They will crisp as they dry.

Empty the pan and add the carrots. Sauté in the oil remaining in the pan for a couple minutes so they color just a little. After a minute or two, add hot or warm water to just cover. Bring to a boil, skim any foam or scum from the surface, and lower the heat to a simmer. Cook until carrots are tender. Use a slotted spoon to remove the carrots and keep them warm.

Add the vinegar and honey, and reduce the liquid at a simmer to ¼ cup. Taste the “sauce” for balance at this point, and if needed, add honey or vinegar to balance the flavors. The vinegar should be present more as a feeling on the tongue, a tart tingle. The honey, however, should be a flavor as well as sweetness. Balance flavors if needed, then add the carrots and the herbs and toss to combine. Cook to warm through and reduce the sauce to a glaze. Season with salt and pepper, and scatter the capers all over the carrots. Toss to combine well and serve hot.

Serves: 4

Source: Chef Andrew E Cohen