Currently viewing the tag: "Chantenay carrot"
A variation on a Quickle, this uses a hot brine to soften up the carrots a little. I enjoy using lavender in savory dishes, and find lavender and fennel go well together.
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This takes its inspiration from the “salads” of Morocco. There, vegetables are mixed, cooked or not, and then dressed and served at various temperatures and called “salads”, although they are not what most Americans think of when they hear “salad”. (“Hey! Where’s the lettuce?”) I love this for the colors as well as the flavor and textures. You’ll want your fixed blade slicer for this…
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One of the things I like to do in the kitchen is make vegetable dishes using the same method as I would a meat dish. In this instance, I was thinking of a pot roast done with Chantenay carrots instead of chuck roast. I love Chantenay carrots, especially when they get bigger. The stubby shape with the larger diameter makes them perfect for trimming into larger shapes that take a longer cooking yielding a deep flavor. For the potatoes, you want a waxy potato that will hold it’s shape when cooked, and the Bintje is great for this.
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